NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Butternut squash

1 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground nutmeg

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper until evenly coated.

• 3

  Roast the squash for 25 minutes or until the edges are golden brown and the flesh is fork-tender.

• 4

  While the squash roasts, poach the chicken breast in simmering water for 12 minutes until cooked through, then shred it finely.

• 5

  Heat the remaining olive oil in a heavy-bottomed pot over medium heat and sauté the diced onion and minced garlic until translucent.

• 6

  Add the roasted squash and chicken bone broth to the pot, then stir in the ground cinnamon and nutmeg.

• 7

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

• 8

  Fold the shredded chicken into the soup and simmer for 5 minutes to allow the flavors to meld before serving in warm bowls.