NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

2 cups butternut squash

0.5 medium apple

0.25 cup yellow onion

1 clove garlic

1 cup chicken bone broth

6 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp dried thyme

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 and sliced apple with the olive oil and roast for 25 minutes until tender and slightly caramelized.

• 3

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

• 4

  In a large pot over medium heat, sauté the diced yellow onion and minced garlic until they are soft and translucent.

• 5

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

• 6

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

• 7

  Stir in the shredded chicken, sea salt, black pepper, and dried thyme, then serve the soup warm.