NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cubed butternut squash

5 oz chicken breast

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

1 tsp chopped fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash and chicken breast with olive oil, sea salt, and black pepper on the prepared 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 squash roasts, sauté the diced onion and minced garlic in a large pot over medium heat until translucent and fragrant.

• 5

  Add the roasted squash, chopped sage, and chicken bone broth to the pot, then simmer gently for 5 to 10 minutes to meld flavors.

• 6

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

• 7

  Shred the roasted chicken breast with two forks and stir the pieces into the soup before serving hot.