NUTRITION

SERVINGS

INGREDIENTS

1 cup butternut squash

0.5 medium apple

0.5 medium yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 oz chicken breast

1 cup chicken bone broth

0.25 cup plain non-fat Greek yogurt

0.25 tsp ground cinnamon

0.25 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash, chopped apple, and onion with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetable mixture for 25 to 30 minutes until everything is fork-tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then bake or pan-sear until fully cooked to 165 degrees Fahrenheit.

• 5

  Shred or finely dice the cooked chicken breast and set it aside to use as a high-protein topping.

• 6

  Transfer the roasted squash, apple, and onion to a high-speed blender along with the chicken bone broth and ground cinnamon.

• 7

  Blend on high until the soup is completely smooth and velvety, then pour it into a small pot over low heat.

• 8

  Whisk in the Greek yogurt and dried thyme until the soup is warmed through, then serve in a bowl topped with the prepared chicken.