NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Butternut squash cubes

5 oz Boneless skinless chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1 clove Garlic

1 cup Low sodium vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

0.13 tsp Ground cinnamon

PREPARATION

• 1

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

• 2

  Toss the butternut squash cubes with 0.25 tablespoons of olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.

• 3

  While the squash roasts, poach the chicken breast in simmering water for 12-15 minutes until the internal temperature reaches 165°F, then shred it with two forks.

• 4

  In a large pot, heat the remaining 0.25 tablespoons of olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 5

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

• 6

  Use an immersion blender to process the soup directly in the pot until it reaches a velvety, smooth consistency.

• 7

  Ladle the warm soup into a bowl and top with the shredded chicken to complete this clean-eating, high-protein meal.