Name: Roasted Butternut Squash and Sage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 2 cups butternut squash; 1 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 6 leaves fresh sage; 1.5 cups chicken bone broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the cubed butternut squash and the whole chicken breast on the baking sheet. Drizzle with 0.5 tbsp olive oil and season with half of the salt and pepper.
Roast for 25 minutes, or until the squash is tender and caramelized and the chicken is cooked through to an internal temperature of 165°F.
While roasting, heat the remaining 0.5 tbsp olive oil in a medium pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and sage leaves to the pot, cooking for 1 minute until the sage is fragrant and slightly crisp.
Remove the chicken from the baking sheet and set aside to rest. Transfer the roasted squash into the pot with the onions.
Pour in the chicken bone broth, nutmeg, and the remaining salt and pepper. Bring to a light simmer for 5 minutes.
Use an immersion blender to blend the soup until completely smooth and velvety.
Shred the roasted chicken breast using two forks and stir it directly into the soup or pile it on top of each serving bowl.

Nutrition

Ingredients

Instructions

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