NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tsp olive oil

0.5 cup yellow onion

3 clove garlic

1.25 cup butternut squash

0.5 cup carrots

2.5 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

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of the sea salt and black pepper.

• 2

  Heat the olive oil in a large pot over medium heat and add the chicken, sautéing until golden and cooked through.

• 3

  Add the diced yellow onion to the pot and cook for 3 to 4 minutes until softened and translucent.

• 4

  Stir in the minced garlic, cinnamon, nutmeg, cumin, and the remaining sea salt and pepper, cooking for 1 minute until highly fragrant.

• 5

  Add the cubed butternut squash and sliced carrots to the pot, then pour in the chicken broth.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the vegetables are fork-tender.

• 7

  Use an immersion blender to partially blend the squash and carrots into the broth to create a thick body while keeping the chicken pieces intact.

• 8

  Ladle the hot soup into a bowl and serve immediately.