Name: Roasted butternut squash soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 10 oz butternut squash, peeled and cubed; 3/4 medium yellow onion, diced; 2 cloves garlic, cloves smashed; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 1/2 cups low-sodium chicken broth; 1 tsp apple cider vinegar; 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness

Nutrition

Per serving

466 calories

Protein: 51g; 44% of calories
Carbs: 41g; 35% of calories
Fat: 11g; 21% of calories

Instructions

Prep 25 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the squash, onion, and garlic with half the olive oil, half the salt, the pepper, and the thyme. Spread in one layer and roast for 25 to 30 minutes until the squash is tender and browned.
While the vegetables roast, heat a 12-inch skillet over medium-high heat with the rest of the oil. Season the chicken breast with the remaining salt. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part reads 165°F. Remove from the pan and rest for 5 minutes.
Transfer the roasted vegetables to a blender. Add the chicken broth and blend on high for 2 minutes until smooth. Pour the soup into a small pot and simmer for 5 minutes. Stir in the apple cider vinegar to brighten the flavor.
Slice the rested chicken breast into thin strips. Ladle the hot soup into a bowl and serve the chicken on the side or fanned over the top.

Nutrition

Ingredients

Instructions

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