NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups butternut squash

0.5 medium honeycrisp apple

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup chicken bone broth

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

0.13 tsp ground cinnamon

1 tsp fresh sage

PREPARATION

• 1

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

• 2

  Arrange the cubed butternut squash, chopped honeycrisp apple, and diced chicken breast on the sheet, then drizzle with olive oil and half the salt and pepper.

• 3

  Roast for 25-30 minutes, tossing halfway through, until the squash is fork-tender and the chicken is golden and cooked to an internal temperature of 165°F.

• 4

  While the tray roasts, heat a large pot over medium heat and sauté the diced onion until translucent and fragrant.

• 5

  Stir in the minced garlic for 60 seconds, then add the roasted squash and apple to the pot along with the chicken bone broth.

• 6

  Using an immersion blender, carefully puree the soup until it reaches a perfectly smooth and velvety consistency.

• 7

  Whisk in the coconut milk, nutmeg, cinnamon, sage, and remaining seasoning, allowing the flavors to meld over low heat for 5 minutes.

• 8

  Divide the bisque into bowls and top with the reserved roasted chicken pieces and an extra crack of black pepper.