Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 0.5 medium honeycrisp apple; 0.25 medium yellow onion; 1 clove garlic; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 1.5 cups chicken broth; 6 oz chicken breast

Nutrition

Per serving

527 calories

Protein: 58g; 43% of calories
Carbs: 44g; 33% of calories
Fat: 15g; 25% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Peel and cube the butternut squash, core and chop the apple, and roughly dice the onion.
Place the squash, apple, onion, and garlic clove on one side of the baking sheet and toss with olive oil, half the salt, pepper, and cinnamon.
Place the chicken breast on the other side of the tray and season with the remaining salt and pepper.
Roast for 25 minutes until the chicken reaches an internal temperature of 165°F and the squash is tender and caramelized.
Remove from the oven and transfer the chicken to a cutting board to shred with two forks.
Place the roasted squash, apple, onion, and garlic into a high-speed blender with the chicken broth and blend until completely smooth.
Pour the soup into a bowl and stir in the shredded chicken to serve.

Nutrition

Ingredients

Instructions

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