Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 0.5 medium honeycrisp apple; 0.5 tbsp extra virgin olive oil; 5 oz cooked chicken breast; 1.5 cups chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 0.25 tsp ground ginger; 1 tbsp fresh chives

Nutrition

Per serving

480 calories

Protein: 53g; 43% of calories
Carbs: 39g; 32% of calories
Fat: 14g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces, and core and chop the honeycrisp apple into similar sizes.
Place the squash and apple on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, cinnamon, and ginger.
Toss the mixture thoroughly to ensure even coating, then spread into a single layer.
Roast for 25 minutes, or until the squash is fork-tender and the edges of the apples are slightly caramelized.
While the vegetables roast, warm the chicken bone broth in a small pot over medium heat.
Transfer the roasted squash and apple mixture into a high-speed blender, add the warm bone broth, and blend until completely smooth and velvety.
Pour the soup into a bowl and stir in the pre-cooked shredded chicken breast to heat through.
Garnish with finely chopped fresh chives before serving.

Nutrition

Ingredients

Instructions

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