Name: Roasted butternut squash soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 12 oz butternut squash, peeled and cubed; 1/2 medium yellow onion, roughly chopped; 2 cloves garlic, peeled; 2 tsp olive oil; 1 tsp salt; 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 1 cup reduced-sodium chicken broth; 1/2 tsp black pepper; 1/2 tsp ground cinnamon; 1 tsp apple cider vinegar

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F. On a half-sheet pan, toss the squash, onion, and garlic with the olive oil and a quarter of the salt. Spread them in a single layer and roast for 10 minutes.
Season the chicken breast with another quarter of the salt and half the black pepper. Place it in a small baking dish and put it in the oven alongside the vegetables. Roast everything until the squash is tender and the chicken is cooked through, about 20 to 25 minutes. Let the chicken rest for 5 minutes before slicing. Done when internal temperature is 165°F in the thickest part.
Transfer the roasted vegetables to a blender with the broth, cinnamon, and the rest of the black pepper. Vent the blender lid slightly and cover with a kitchen towel to prevent pressure buildup. Blend on high until completely smooth. Pour the mixture into a medium pot and stir in the vinegar. Heat over medium until steaming, about 5 minutes, stirring occasionally. Done when soup is steaming.
Taste the soup and add the remaining salt if needed. Ladle the soup into a bowl and fan the sliced chicken breast over the top.

Nutrition

Ingredients

Instructions

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