NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Butternut squash

5 oz Chicken breast

0.5 tbsp Olive oil

1 cup Chicken bone broth

1 tbsp Full-fat coconut milk

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 diced yellow onion with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 25-30 minutes until the squash is fork-tender and slightly caramelized.

• 4

  While the vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it using two forks.

• 5

  Transfer the roasted squash, onion, minced garlic, chicken bone broth, and coconut milk into a high-speed blender.

• 6

  Blend on high until the soup is completely smooth and has a velvety consistency.

• 7

  Pour the soup into a small pot over low heat, stir in the ground nutmeg, and warm until steaming.

• 8

  Ladle the soup into a bowl and top with the shredded chicken breast before serving.