Name: Roasted Butternut Squash Soup with Sage and Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 4 oz chicken breast; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup yellow onion; 1 clove garlic; 1.5 cups chicken bone broth; 1 tsp fresh sage; 0.25 tsp ground nutmeg

Nutrition

Per serving

355 calories

Protein: 38g; 40% of calories
Carbs: 30g; 32% of calories
Fat: 12g; 28% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the cubed butternut squash and the chicken breast on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
Roast for 20 minutes until the squash is fork-tender and the chicken is cooked through to an internal temperature of 165°F.
While the vegetables roast, add the chopped onion and minced garlic to a medium pot with a splash of bone broth and sauté over medium heat until translucent.
Remove the chicken from the oven and use two forks to shred it into bite-sized pieces, then set aside.
Add the roasted squash, the remaining bone broth, chopped sage, and nutmeg to the pot and simmer for 5 minutes.
Use an immersion blender to process the soup directly in the pot until it reaches a velvety, smooth consistency.
Stir the shredded chicken back into the soup and serve immediately while hot.

Nutrition

Ingredients

Instructions

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