Appetizers / Soups / Salads

RB Dietetics Roasted Chicken and Butternut Soup takes 15 minutes to prepare.

RB Dietetics Roasted Chicken and Butternut Soup takes 55 minutes to cook.

RB Dietetics Roasted Chicken and Butternut Soup makes 4 servings.

The ingredients for RB Dietetics Roasted Chicken and Butternut Soup are:

1 lb boneless, skinless chicken breasts
2 1/2 lb (~1 medium) butternut squash, peeled, seeded, diced
1 small yellow onion, diced
2 Tbsp extra virgin olive oil
1 dash coarse salt
1 dash black pepper
4 cups low sodium chicken broth
1/4 tsp ground cumin
1/4 tsp ground coriander
1 Tbsp lemon juice

Here is how you make RB Dietetics Roasted Chicken and Butternut Soup:

1. Preheat oven to 425F. In a roasting pan or rimmed baking sheet, toss together chicken breasts, diced butternut squash, diced onion, olive oil, salt, pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes2. Transfer chicken to a plate and let cool3. Transfer squash and onions to a medium pot and add chicken broth, cumin and coriander. Bring to a simmer over medium-high heat. 4. With a potato masher or back of wooden spoon, mash some vegetables until soup is thick and chunky. 5. Cut chicken into small pieces and add to soup. 6. Stir in lemon juice; season to tast with additional salt & pepper. Serves 4Number of Servings: 4Recipe submitted by SparkPeople user RBOLEMAN.

The nutritional information for RB Dietetics Roasted Chicken and Butternut Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.2

• Total Fat: 7.6 g
• Cholesterol: 55.0 mg
• Sodium: 834.9 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 7.4 g
• Protein: 28.4 g