NUTRITION

SERVINGS

INGREDIENTS

1.5 cups butternut squash

5 oz chicken breast

1 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

1 cup chicken bone broth

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground ginger

0.25 tsp cinnamon

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed butternut squash with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 2

  Roast the squash for 25 minutes until it is fork-tender and slightly caramelized on the edges.

• 3

  While the squash roasts, sauté the chopped yellow onion and minced garlic in a medium pot over medium heat until translucent.

• 4

  Add the roasted squash, chicken bone broth, ground ginger, and cinnamon to the pot, bringing the mixture to a gentle simmer for 5 minutes.

• 5

  Use an immersion blender to puree the soup directly in the pot until it reaches a completely smooth and velvety consistency.

• 6

  Stir in the full-fat coconut milk and the cooked shredded chicken breast, heating through for 2 minutes before serving.