Name: Roasted Butternut Squash Soup with Herb-Crusted Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 6 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1.5 cups vegetable broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp fresh thyme

Nutrition

Per serving

509 calories

Protein: 43g; 33% of calories
Carbs: 46g; 35% of calories
Fat: 19g; 33% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed butternut squash and chicken breast with olive oil, sea salt, and black pepper directly on the baking sheet.
Roast for 25 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
While roasting, heat a splash of broth in a large pot over medium heat and sauté the chopped onion and minced garlic until translucent.
Remove the chicken from the oven and let it rest for 5 minutes before slicing it into thin strips.
Add the roasted squash, remaining vegetable broth, cinnamon, and nutmeg to the pot with the onions.
Use an immersion blender to process the mixture until it reaches a velvety, smooth consistency.
Ladle the warm soup into a bowl and top with the sliced roasted chicken and fresh thyme leaves.

Nutrition

Ingredients

Instructions

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