NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

1 tbsp olive oil

0.5 cup yellow onion

2 clove garlic

1 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried sage

PREPARATION

• 1

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

• 2

  Place the cubed butternut squash and the whole chicken breast on the baking sheet, then drizzle with olive oil.

• 3

  Sprinkle the sea salt, black pepper, dried thyme, and dried sage evenly over the squash and chicken, tossing the squash to coat.

• 4

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

• 5

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

• 6

  Remove the chicken from the oven and let it rest; add the roasted squash and vegetable broth to the pot with the onions.

• 7

  Use an immersion blender to puree the squash mixture until it reaches a velvety, smooth consistency.

• 8

  Slice the roasted chicken into thin strips and serve it directly on top of the warm soup bowl.