NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup butternut squash

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 cup yellow onion

2 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp ground nutmeg

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash with half of the olive oil, salt, and pepper, then roast for 25-30 minutes until tender.

• 3

  While squash roasts, season the chicken breast with salt and pepper, then bake or pan-sear until it reaches an internal temperature of 165 degrees Fahrenheit.

• 4

  Once the chicken is cooked, shred it into bite-sized pieces using two forks and set aside.

• 5

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

• 6

  Add the roasted squash, bone broth, cinnamon, and nutmeg to the pot, bringing the mixture to a gentle simmer.

• 7

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

• 8

  Stir the shredded chicken into the soup and serve warm in a large bowl.