NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup butternut squash

1 whole granny smith apple

0.5 cup yellow onion

0.25 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried thyme

PREPARATION

• 1

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

• 2

  Peel and cube the butternut squash into 1-inch pieces, core and chop the apple, and roughly chop the yellow onion.

• 3

  Place the squash, apple, and onion on the baking sheet, then drizzle with the extra virgin olive oil.

• 4

  Sprinkle the sea salt, black pepper, ground cinnamon, and dried thyme over the produce and toss until evenly coated.

• 5

  Spread the mixture in a single layer on the baking sheet to ensure even roasting.

• 6

  Place the chicken breast in a separate small oven-safe dish and season lightly with a pinch of salt and pepper.

• 7

  Roast the vegetables and apple for 25-30 minutes until the squash is fork-tender and the edges are slightly caramelized.

• 8

  Roast the chicken simultaneously for 20-25 minutes, or until the internal temperature reaches 165°F.

• 9

  Transfer the roasted squash, apple, and onion mixture into a high-speed blender and add the warm chicken bone broth.

• 10

  Process on high until the soup reaches a completely smooth and velvety consistency.

• 11

  Dice or shred the roasted chicken breast and serve it directly on top of the warm soup.