NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp olive oil

1.5 cups butternut squash

4.5 oz chicken breast

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp fresh sage

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 for easy cleanup.

• 2

  Toss the cubed butternut squash and chicken breast with the olive oil, sea salt, and black pepper directly on the sheet.

• 3

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

• 4

  While the oven does the work, sauté the diced onion and minced garlic in a small pan over medium heat until translucent and fragrant.

• 5

  Remove the chicken from the oven and use two forks to shred it into small, tender pieces.

• 6

  Transfer the roasted squash, sautéed aromatics, bone broth, sage, and nutmeg into a high-speed blender.

• 7

  Blend on high for 60 seconds until the mixture is completely smooth and reaches a velvety consistency.

• 8

  Pour the hot soup into a bowl and stir in the shredded chicken to complete this high-protein, clean meal.