NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken thighs

1 cup cubed butternut squash

1 tsp extra virgin olive oil

0.5 cup diced yellow onion

0.5 cup sliced carrots

0.5 cup sliced celery

2 cups chicken bone broth

2 cloves minced garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  Heat the olive oil in a large pot over medium-high heat.

• 2

  Add the chicken thighs and sear until golden brown on both sides, then remove from the pot and set aside.

• 3

  In the same pot, add the onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic and fresh thyme, cooking for one minute until fragrant.

• 5

  Add the cubed butternut squash and pour in the chicken bone broth, scraping any browned bits from the bottom of the pot.

• 6

  Dice the seared chicken thighs into bite-sized pieces and return them to the pot.

• 7

  Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes until the squash is tender.

• 8

  Season with sea salt and black pepper before serving hot.