NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup butternut squash

0.25 cup yellow onion

1 clove garlic

0.5 tbsp olive oil

1 cup chicken bone broth

4 leaves 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.

• 2

  Toss the cubed butternut squash, diced yellow onion, and smashed garlic clove with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 25-30 minutes until the squash is tender and starting to brown at the edges.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then bake or pan-sear until it reaches an internal temperature of 165°F.

• 5

  Place the roasted squash, onion, and garlic into a high-speed blender.

• 6

  Add the chicken bone broth, fresh sage leaves, and ground nutmeg to the blender.

• 7

  Blend on high speed until the mixture is completely smooth and creamy.

• 8

  Dice or shred the cooked chicken breast and stir it directly into the warm soup before serving.