Name: Roasted butternut squash soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 9 oz butternut squash, peeled and cut into 1-inch cubes; 1/2 medium yellow onion, cut into 1-inch wedges; 2 cloves garlic, peeled; 1 3/4 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 1/4 cups reduced-sodium chicken broth; 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 40 min

Preheat your oven to 400°F. On a half-sheet pan, toss the squash cubes, onion wedges, and garlic with half the olive oil, half the salt, the pepper, and the thyme. Spread in a single layer. Roast for 30 minutes, stirring once halfway, until the squash is tender and browned.
While the vegetables roast, season the chicken breast with the remaining salt. Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Cook the chicken for 5 minutes, flip, and cook for 5 minutes more until the center is opaque and the temperature is reached. Done when opaque in the center, 165°F.
As the chicken rests, pour the broth into a small pot and bring to a simmer over medium heat for 3 minutes until steaming.
Transfer the roasted vegetables to a blender. Add the hot broth and lemon juice. Vent the blender lid and cover with a towel. Blend on high for 1 minute until completely smooth. If needed, return the soup to the pot and heat for 2 minutes more.
Pour the hot soup into a bowl. Slice the chicken breast into thin strips and place them on top to serve.

Nutrition

Ingredients

Instructions

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