Ingredients:
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 onion, chopped
1 pound boneless, skinless chicken breast or thighs
4 cups vegetable broth
Salt and pepper, to taste
1/2 teaspoon dried thyme (optional)
1/4 teaspoon ground nutmeg (optional)
1/2 cup Greek yogurt or low-fat sour cream (for added creaminess, optional)
Instructions:
Preheat your oven to 400°F (200°C).
In a large roasting pan, toss the cubed butternut squash with olive oil, salt, and pepper. Place the chopped onion on the pan as well.
Season the chicken breasts or thighs with a bit of salt and pepper and place them on a separate baking sheet.
Roast the butternut squash, onion, and chicken in the preheated oven. The butternut squash and onion will take approximately 25-30 minutes, and the chicken will take about 20-25 minutes, or until the internal temperature reaches 165°F (74°C) for chicken.
Once everything is roasted and cooked, remove them from the oven. Let the chicken rest for a few minutes, then shred it into small pieces using two forks.
In a large pot, combine the roasted butternut squash, onion, shredded chicken, vegetable broth, and optional dried thyme and ground nutmeg. Bring the mixture to a simmer and let it cook for about 10 minutes.
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches to puree, then return it to the pot.
Taste the soup and adjust the seasoning with salt and pepper as needed.
If you desire extra creaminess, stir in the Greek yogurt or low-fat sour cream.
Reheat the soup gently if needed, and then serve hot. You can garnish with additional thyme, a dollop of Greek yogurt, or some freshly ground black pepper if desired.
This Roasted Butternut Squash and Chicken Soup is a hearty and protein-packed version of the classic butternut squash soup. Enjoy!
