Name: Roasted butternut squash soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 10 oz butternut squash, peeled and cubed; 6 oz boneless skinless chicken breast; 2 tsp extra virgin olive oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup reduced-sodium chicken broth; 2 tbsp plain nonfat Greek yogurt; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Toss the squash cubes on a half-sheet pan with half the olive oil, half the salt, and half the pepper. Roast for 25 to 30 minutes until tender and browned at the edges.
While the squash roasts, heat the remaining oil in a medium pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic and cook for 1 minute more until fragrant.
Season the chicken breast with the remaining salt and pepper. Add it to the sheet pan beside the squash during the final stage of roasting. Roast for 15 to 18 minutes until opaque in the center. Done when opaque in the center, 165°F.
Add the roasted squash, chicken broth, and water to the pot with the onions. Bring to a boil, then simmer for 5 minutes. Transfer the mixture to a blender and blend until smooth. Stir in most of the Greek yogurt, keeping a spoonful for garnish.
Slice the roasted chicken breast into strips. Pour the soup into a bowl, top with the chicken strips, and finish with the reserved spoonful of Greek yogurt.

Nutrition

Ingredients

Instructions

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