NUTRITION

SERVINGS

INGREDIENTS

2 cups cubed butternut squash

5 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 cup chopped yellow onion

1 clove minced garlic

1 cup chicken bone broth

2 tbsp full-fat canned coconut milk

1 tsp fresh thyme leaves

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 olive oil, sea salt, black pepper, and ground cinnamon on the prepared sheet.

• 3

  Roast for 25 to 30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.

• 4

  Remove the chicken from the pan and shred it into bite-sized pieces using two forks; set aside.

• 5

  In a medium pot over medium heat, sauté the chopped onion and minced garlic for 3 minutes until fragrant.

• 6

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

• 7

  Use an immersion blender to puree the soup until it is completely smooth and creamy.

• 8

  Stir in the coconut milk and the shredded chicken, heating through for another 2 minutes.

• 9

  Ladle the soup into a bowl and garnish with fresh thyme leaves before serving.