Butternut Chicken Soup

Preheat oven to 400F.

On a rimmed baking pan add the squash, onion, 1/2 teaspoon of oil, pepper, salt, cinnamon and cayenne. Mix it all together (I used my hands so the squash and onions were totally covered). Bake in the preheated oven for 30 minutes, flipping half way through. Once squash is fork tender add it to a large pot.

In a skillet set over medium heat add chicken, remaining olive oil and a dash of salt and pepper. Cook until chicken is cooked through. This will take about 10 minutes.

Add chicken into the pot with the squash. Add chicken broth and nutmeg. Turn heat to medium and cook until it reaches a boil. Then turn off heat, taste it and add additional salt and pepper if needed.

Using an hand blender, process until creamy. Or if you prefer you can carefully add the mixture in batches into a blender and process until smooth. If you do this, just be-careful because it is hot! Personally I wouldn’t use the blender because I am to clumsy. You can even use a potato masher to mash it up if you prefer. In this case the chicken will just be chunkier, but the squash will be smooth.

Add Greek yogurt to the top (optional) and serve!

Serving Size: 6 – 1 cup servings

Calories per serving: 101, Fat: 1.5, Cholesterol: 21, Sodium: 76, Potassium: 304, Carbs: 12, Fiber: 3.2, Sugar: 0, Protein: 11

I made this soup for just me, and it made for great lunches throughout the week!