NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Butternut squash

1 tbsp Olive oil

0.5 cup Yellow onion

2 clove Garlic

1 cup Vegetable broth

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

0.5 tsp Dried sage

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 the chicken breast with olive oil, sea salt, black pepper, dried thyme, and dried sage until evenly coated.

• 3

  Spread the squash and chicken in a single layer on the baking sheet and roast for 20 to 25 minutes until the squash is tender and the chicken is cooked through.

• 4

  Remove the chicken from the oven and let it rest on a cutting board while you prepare the soup base.

• 5

  In a small skillet, sauté the diced yellow onion and minced garlic with a splash of the vegetable broth over medium heat until they are soft and translucent.

• 6

  Transfer the roasted butternut squash, sautéed onion mixture, and the remaining vegetable broth into a high-speed blender.

• 7

  Blend on high until the soup reaches a completely smooth and velvety consistency, adding a touch more broth if a thinner soup is preferred.

• 8

  Slice the roasted herb chicken into thin strips or bite-sized pieces.

• 9

  Pour the warm butternut squash soup into a bowl and top with the sliced chicken breast to serve.