Name: Roasted butternut squash soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 11 oz butternut squash, peeled and cut into 1-inch cubes; 1/2 medium yellow onion, cut into large chunks; 2 cloves garlic, peeled; 2 tsp olive oil; 1 cup reduced-sodium chicken broth; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp apple cider vinegar; 2 tbsp water

Instructions

Prep 20 min · Cook 30 min

Preheat your oven to 400°F. On a half-sheet pan, toss the squash and onion with half the olive oil, half the salt, and all of the black pepper. Tuck the garlic cloves under the squash pieces so they do not burn. Roast for 25 minutes until the squash is tender and the edges are golden brown.
Season the chicken breast with the remaining salt and half the dried thyme. Heat the remaining oil in a 12-inch skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until the surface is deep golden and the center reaches 165°F. Remove from the pan and let rest for 3 minutes before slicing into strips.
Transfer the roasted squash, onion, and garlic to a medium pot. Add the chicken broth and the rest of the dried thyme. Bring to a simmer over medium heat for 5 minutes. Use an immersion blender to process the soup until completely smooth. Stir in the apple cider vinegar and a splash of water if the soup is too thick.
Ladle the hot soup into a shallow bowl. Arrange the sliced chicken on top of the soup and serve immediately.

Nutrition

Ingredients

Instructions

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