NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Butternut squash

0.5 tbsp Olive oil

0.5 cup Yellow onion

1 clove Garlic

1 cup Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Ground cinnamon

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash and the whole chicken breast with olive oil, sea salt, black pepper, and dried thyme directly on the baking sheet.

• 3

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

• 4

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

• 5

  Remove the chicken from the oven and set it aside to rest for 5 minutes before slicing into thin strips.

• 6

  Add the roasted squash and vegetable broth to the pot with the onions and garlic, then stir in the ground cinnamon.

• 7

  Simmer the mixture for 5 minutes to let the flavors meld, then use an immersion blender to process the soup until completely smooth and velvety.

• 8

  Pour the soup into a bowl and top with the sliced herb-crusted chicken to serve.