NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Butternut squash

0.5 tbsp Olive oil

0.5 cup Yellow onion

1 tsp Garlic

1 cup Vegetable broth

0.25 cup Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash and the chicken breast with olive oil, sea salt, black pepper, and dried thyme until evenly coated.

• 3

  Spread the squash and chicken on the baking sheet and roast for 25 minutes, or until the chicken is cooked through and the squash is fork-tender.

• 4

  Remove the chicken from the pan, slice it into thin strips, and set aside.

• 5

  While the vegetables finish roasting, heat a medium pot over medium heat and sauté the chopped onion and minced garlic with a splash of water until translucent.

• 6

  Add the roasted butternut squash and vegetable broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.

• 7

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

• 8

  Ladle the soup into a bowl, top with the sliced roasted chicken, and finish with a dollop of Greek yogurt.