NUTRITION

SERVINGS

INGREDIENTS

1.5 cups butternut squash

4 oz chicken breast

1.5 cups chicken bone broth

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp 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 baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper, then roast for 25 minutes until tender.

• 3

  While the squash roasts, poach or pan-sear the chicken breast until cooked through, then shred it into bite-sized pieces.

• 4

  In a large pot, heat the remaining olive oil over medium heat and sauté the diced onion until it becomes translucent.

• 5

  Add the minced garlic and chopped sage to the pot, stirring for 60 seconds until the aroma is released.

• 6

  Incorporate the roasted butternut squash and chicken bone broth into the pot and bring the mixture to a light simmer.

• 7

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

• 8

  Fold in the shredded chicken and ground nutmeg, allowing the soup to heat through for another 3 minutes before serving.