Name: Roasted butternut squash soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz butternut squash, peeled and cubed; 1/3 cup yellow onion, wedged; 2 cloves garlic, peeled; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, patted dry; 1 cup low sodium chicken broth; 3 tbsp nonfat Greek yogurt; 1 tbsp fresh thyme, leaves picked

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash, onion, and garlic with half the oil, half the black pepper, and 1/4 teaspoon of the salt. Roast for 25 to 30 minutes until the squash is very tender and browned at the edges.
While the vegetables roast, prepare the chicken breast by pounding it to an even 1-inch thickness. Season with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium heat. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the internal temperature reaches 165°F. Remove from the pan and rest for 5 minutes.
Let the roasted vegetables cool for 5 minutes. Transfer them to a blender with the chicken broth. Remove the center cap of the blender lid to vent, covering the hole with a clean towel. Blend on high for 1 minute until completely smooth.
Pour the soup into a small pot over low heat. Stir in the Greek yogurt and heat gently for 2 minutes without boiling. Slice the chicken breast. Pour the soup into a wide bowl, top with the sliced chicken, and garnish with fresh thyme.

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Ingredients

Instructions

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