NUTRITION

SERVINGS

INGREDIENTS

2 cups butternut squash

0.5 medium honeycrisp apple

4.5 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.5 medium yellow onion

2 cloves garlic

1 tsp fresh ginger

1.5 cups chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

1 tbsp pumpkin seeds

PREPARATION

• 1

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

• 2

  Place the cubed butternut squash, sliced apple, and chicken breast on the baking sheet and drizzle with olive oil, sea salt, and black pepper.

• 3

  Roast for 25 minutes until the squash is fork-tender and the chicken is fully cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the tray and use two forks to shred it into bite-sized pieces, then set it aside.

• 5

  In a medium pot over medium heat, sauté the onion, garlic, and grated ginger until they are translucent and aromatic.

• 6

  Transfer the roasted squash and apple into the pot, then pour in the chicken bone broth and add the ground cinnamon.

• 7

  Bring the mixture to a gentle simmer for 5 minutes to allow the flavors to meld together.

• 8

  Use an immersion blender to process the soup until it reaches a completely smooth and velvety consistency.

• 9

  Stir the shredded chicken back into the soup and heat for an additional minute.

• 10

  Ladle the soup into a bowl and garnish with the pumpkin seeds for a satisfying crunch.