NUTRITION

SERVINGS

INGREDIENTS

1.5 cup cubed butternut squash

5 oz chicken breast

1 tbsp olive oil

0.25 cup full-fat coconut milk

1 cup low-sodium chicken broth

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 400°F and toss the butternut squash cubes with half of the olive oil, sea salt, and black pepper on a large baking sheet.

• 2

  Roast the squash for 25-30 minutes until the edges are tender and slightly caramelized, which adds a deep nutty flavor to the base.

• 3

  While the squash is roasting, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it into bite-sized pieces.

• 4

  In a large pot over medium heat, sauté the diced yellow onion and minced garlic in the remaining olive oil until translucent and fragrant.

• 5

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

• 6

  Carefully use an immersion blender to puree the soup until completely smooth, then stir in the full-fat coconut milk for a rich, creamy finish.

• 7

  Fold the shredded chicken into the soup to warm through and serve immediately in a deep bowl.