NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Butternut squash

4 oz Chicken breast

1.5 cups Chicken bone broth

0.75 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground nutmeg

0.5 tbsp Pepitas

PREPARATION

• 1

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

• 2

  Toss the cubed butternut squash with 0.25 tbsp of the olive oil, sea salt, cinnamon, and nutmeg.

• 3

  Roast the squash for 25-30 minutes until the edges are golden brown and the flesh is tender.

• 4

  While the squash roasts, heat 0.25 tbsp of the olive oil in a skillet over medium heat and cook the chicken breast until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan, let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.

• 6

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

• 7

  Add the roasted squash and chicken bone broth to the pot, bringing the mixture to a gentle simmer.

• 8

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

• 9

  Stir the shredded chicken into the soup and season with black pepper.

• 10

  Ladle the soup into bowls and garnish with the crunchy pepitas before serving.