NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups butternut squash

0.5 cup vegetable broth

2 tbsp full-fat coconut milk

1.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash and the whole chicken breast with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast for 20-25 minutes until the squash is fork-tender and the chicken is cooked through to an internal temperature of 165°F.

• 4

  While the squash roasts, heat the remaining 0.5 teaspoon of olive oil in a pot over medium heat and sauté the diced onion and minced garlic until translucent.

• 5

  Remove the chicken from the oven and set aside to rest; add the roasted squash, vegetable broth, coconut milk, nutmeg, and remaining salt and pepper to the pot.

• 6

  Simmer the mixture for 5 minutes, then use an immersion blender to puree the soup until it is completely silky and smooth.

• 7

  Shred the roasted chicken breast with two forks and stir it into the soup or pile it high in the center of the bowl before serving.