NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

1 tsp 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 ground nutmeg

2 tbsp greek yogurt

PREPARATION

• 1

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

• 2

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

• 3

  While the squash roasts, poach or pan-sear the chicken breast until fully cooked, then shred it into bite-sized pieces using two forks.

• 4

  In a large pot over medium heat, sauté the chopped onion and minced garlic until translucent and fragrant.

• 5

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

• 6

  Use an immersion blender to puree the soup until it reaches a smooth and velvety consistency.

• 7

  Stir in the ground nutmeg and the shredded chicken, allowing it to heat through for 2 minutes.

• 8

  Ladle the soup into a bowl and finish with a dollop of Greek yogurt before serving.