NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

1 tbsp olive oil

2 cups chicken broth

0.5 cup yellow onion

2 cloves garlic

1 tbsp fresh sage

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

PREPARATION

• 1

  Preheat oven to 400°F and toss cubed butternut squash with half the olive oil on a parchment-lined baking sheet.

• 2

  Roast the squash for 25-30 minutes until edges are golden and caramelized, then set aside.

• 3

  While squash roasts, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.

• 4

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

• 5

  Add the roasted squash, chicken broth, sea salt, black pepper, and nutmeg to the pot, bringing the mixture to a gentle simmer.

• 6

  Use an immersion blender to process the soup until completely smooth and velvety.

• 7

  Stir the shredded chicken into the blended soup and heat through before serving in warm bowls.