Name: Roasted butternut squash and apple soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz butternut squash, peeled and cubed into 1-inch pieces; 1/2 medium Gala apple, peeled, cored, and sliced; 1/2 medium yellow onion, thickly sliced; 2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cinnamon; 6 oz boneless skinless chicken breast, diced into 1-inch pieces; 1 cup reduced-sodium chicken broth; 2 cloves garlic, smashed; 1 tsp apple cider vinegar

Nutrition

Per serving

472 calories

Protein: 47g; 39% of calories
Carbs: 44g; 36% of calories
Fat: 13g; 24% of calories

Instructions

Prep 20 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash, apple, onion, and garlic with all the oil, half the salt, the pepper, and the cinnamon. Spread in a single layer with space between the pieces. Roast for 30 minutes until the squash is tender and starting to brown at the edges.
While the vegetables roast, bring the chicken broth to a simmer in a medium pot over medium heat. Add the chicken breast and the remaining salt. Cover and simmer for 10 minutes until the chicken is cooked through. Done when opaque in the center, 165°F.
Let the roasted vegetables and the chicken mixture cool for 5 minutes. Transfer all ingredients to a blender. Vent the lid and cover with a towel. Blend on low, then increase to high for 2 minutes until smooth. Stir in the apple cider vinegar. Taste and add a pinch more salt or pepper if needed.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes