NUTRITION

SERVINGS

INGREDIENTS

2 cup Butternut squash

0.5 medium Apple

4 oz Chicken breast

1 cup Chicken bone broth

1 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and cube the butternut squash and core the apple, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the squash and apple for 25-30 minutes, or until they are fork-tender and slightly caramelized around the edges.

• 4

  While the vegetables roast, poach the chicken breast in a separate pot of simmering water for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 5

  In a medium pot over medium heat, sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 6

  Add the roasted squash, roasted apple, chicken bone broth, ground cinnamon, and ground ginger to the pot.

• 7

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

• 8

  Stir the shredded chicken into the soup and heat through for 2 minutes before serving in a warm bowl.