Butternut squash soup filled with beta-carotene, vitamin C and fibre. Roasted chicken gives it that heartiness and extra protein!
Super easy. Grab some squash, chicken and seasoning. Throw it all together on a sheet pan and roast until golden and tender. Mix it up and get a warm, hearty soup, that’s great for lunch, dinner or even a snack!
Here’s the recipe!
Roasted Chicken Butternut Squash Soup
2 skinless chicken breasts (or 4 chicken thighs if you like dark meat)
1 medium butternut squash, peeled, seeds and diced
3 cups of frozen diced butternut squash
1 small yellow onion, diced
2 tbsp extra-virign olive oil
salt and pepper
4 cups low-sodium organic chicken broth
1 tsp turmeric
1 tsp garlic powder
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 25-30 minutes.
- Transfer chicken to a plate and let it cool. Put squash and onions to a medium pot and add broth, garlic powder and turmeric. Bring to a simmer over medium-high heat. Let simmer for about 10-15 minutes. If you like a smoother soup, transfer to a blender and blend to desired consistency. OR With a potato masher mash the squash until soup is thick and chunky.
- Shred or cut meat into small pieces and add to soup. Season to taste with salt and pepper. To serve, top with parsley!