NUTRITION

SERVINGS

INGREDIENTS

3 oz ground chicken

0.5 tbsp olive oil

0.5 tbsp unsalted butter

1 medium yellow onion

3 clove garlic

3.5 cup butternut squash

1 medium yellow potato

1 cup carrots

4 cup chicken broth

0.5 tsp ground cinnamon

0.25 tsp ground nutmeg

0.5 tsp ground cumin

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat and brown the ground chicken until fully cooked and slightly golden.

• 2

  Add the butter and diced yellow onion to the skillet, sautéing until the onion becomes translucent and fragrant.

• 3

  Stir in the minced garlic, ground cinnamon, nutmeg, cumin, sea salt, and black pepper, cooking for 1 minute to bloom the aromatic spices.

• 4

  Transfer the chicken and onion mixture into the slow cooker basin.

• 5

  Add the cubed butternut squash, diced yellow potato, sliced carrots, and chicken broth to the slow cooker.

• 6

  Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are fork-tender.

• 7

  For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of chicken and vegetables intact for a hearty feel.

• 8

  Ladle the warm soup into large bowls and serve immediately.