NUTRITION

SERVINGS

INGREDIENTS

2 cup butternut squash

1 medium apple

3.5 oz chicken breast

0.25 tbsp olive oil

0.5 cup yellow onion

2 clove garlic

2 cup chicken bone broth

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

1 tsp fresh sage

PREPARATION

• 1

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

• 2

  Place the cubed butternut squash, diced apple, and chicken breast on the sheet, drizzling with olive oil, sea salt, black pepper, and cinnamon.

• 3

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

• 4

  While roasting, sauté the diced onion and minced garlic in a large pot over medium heat until translucent and fragrant.

• 5

  Remove the chicken from the tray and shred it into bite-sized pieces using two forks, then set aside.

• 6

  Add the roasted squash, apples, and fresh sage to the pot with the onions, then pour in the chicken bone broth.

• 7

  Use an immersion blender to puree the soup until it reaches a velvety smooth consistency.

• 8

  Stir the shredded chicken back into the soup and simmer for 5 minutes to meld the flavors before serving hot.