Name: Roasted Butternut Squash Soup with Herb Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1.5 cups Cubed butternut squash; 6 oz Boneless skinless chicken breast; 0.5 tbsp Extra virgin olive oil; 0.25 cup Diced yellow onion; 1 clove Minced garlic; 1 cup Low sodium vegetable broth; 0.25 cup Light coconut milk; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Ground ginger; 1 tsp Chopped fresh sage

Nutrition

Per serving

449 calories

Protein: 52g; 45% of calories
Carbs: 33g; 29% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the cubed butternut squash and the chicken breast on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
Roast for 20 minutes, then remove the chicken from the oven and continue roasting the squash for another 5-10 minutes until it is fork-tender.
While the squash finishes roasting, sauté the diced onion and minced garlic in a small pot over medium heat with a tablespoon of water for 5 minutes until translucent.
Add the roasted squash, vegetable broth, cinnamon, and ginger to the pot and simmer for 5 minutes to meld the flavors.
Use an immersion blender to puree the soup until velvety smooth, then stir in the light coconut milk and fresh sage.
Slice the roasted chicken into thin strips and serve it directly on top of the warm soup.

Nutrition

Ingredients

Instructions

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