NUTRITION

SERVINGS

INGREDIENTS

2 cups cubed butternut squash

5 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

1 cup low-sodium vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

2 tbsp plain nonfat Greek yogurt

PREPARATION

• 1

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

• 2

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

• 3

  Roast for 25-30 minutes until the squash is fork-tender and the chicken is cooked through to an internal temperature of 165°F.

• 4

  Remove from the oven, let the chicken rest for 5 minutes, then shred it using two forks and set aside.

• 5

  In a medium pot over medium heat, sauté the diced onion and minced garlic with a splash of broth for 3-5 minutes until translucent.

• 6

  Add the roasted butternut squash, the remaining vegetable broth, and ground nutmeg to the pot.

• 7

  Use an immersion blender to puree the mixture until it is completely smooth and velvety.

• 8

  Stir the shredded chicken into the soup and simmer for 2 minutes to heat everything through.

• 9

  Ladle the soup into a bowl and garnish with a dollop of Greek yogurt before serving.