Name: Roasted butternut squash soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz butternut squash, peeled and cut into 1-inch cubes; 1/2 medium yellow onion, cut into wedges; 2 cloves garlic, cloves smashed; 1 tsp olive oil; 3/4 tsp salt; 1/3 cup cannellini beans, drained and rinsed; 1 1/2 cups chicken broth; 5 oz boneless skinless chicken breast, patted dry; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat oven to 400°F. On a half-sheet pan, toss the squash, onion, and garlic with half the oil, half the salt, and the thyme. Roast for 25 to 30 minutes, stirring once halfway, until a fork slides easily into the squash and the edges are browned.
While the vegetables roast, slice the chicken breast horizontally if needed to reach a 3/4-inch thickness, then season with the remaining salt and black pepper. Heat a nonstick skillet over medium heat and lightly coat with the remaining oil. Sear the chicken for 4 to 5 minutes per side until the center reaches 165°F. Remove to a board and rest for 5 minutes.
Transfer the roasted vegetables to a saucepan with the white beans and chicken broth. Bring to a simmer over medium heat for 5 minutes. Carefully transfer the mixture to a blender, leaving the lid slightly vented to let steam escape, and process until smooth. Stir in the lemon juice.
Pour the soup into a wide bowl. Slice the rested chicken breast into 1/2-inch strips and arrange them neatly on top of the soup.

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Ingredients

Instructions

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