Name: Roasted Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 0.5 medium apple; 0.25 medium yellow onion; 1 clove garlic; 0.75 tbsp extra virgin olive oil; 1.5 cups chicken bone broth; 3.5 oz cooked chicken breast; 2 tbsp plain Greek yogurt; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 1 tsp fresh sage

Nutrition

Per serving

529 calories

Protein: 45g; 33% of calories
Carbs: 55g; 40% of calories
Fat: 16g; 27% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
Place the cubed butternut squash, sliced apple, chopped onion, and smashed garlic clove on the baking sheet.
Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, and ground cinnamon, tossing well to coat.
Roast the vegetables for 25 to 30 minutes, or until the squash is fork-tender and the edges are slightly caramelized.
Transfer the roasted mixture into a high-speed blender along with the chicken bone broth and fresh sage.
Blend on high until the soup is completely smooth and velvety in texture.
Pour the soup into a pot over medium-low heat and stir in the shredded cooked chicken breast.
Heat for 3 to 5 minutes until the chicken is warmed through and the flavors have melded.
Ladle the soup into a bowl and finish with a dollop of plain Greek yogurt.

Nutrition

Ingredients

Instructions

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