During one of our Nutrition Challenges, we asked clients to create no-sugar meals and to share their recipes. "Laura's Butternut Squash Chicken Soup w/Crumbled Bacon" is one of the winners, and comes from Laura Clement! Make it yourself, and remember that you can find it, and all of our recipes, in the MyFitnessPal app, by searching SoMoved Nutrition...
Serving size: This recipe makes 5 (9oz) servings of soup with 1.6 oz of chicken and 2 strips of crumbled bacon for each serving
Macronutrient Balance: 28g Protein/ 19g Fat / 21g Carbohydrates
10 strips of bacon
1.5 lbs of fresh or frozen butternut squash - peeled and diced
2 medium onions, roughly chopped
2 Tbsp olive oil
1 1/2 tsp ground ginger
8 oz cooked shredded chicken breast 1 Tbsp bacon fat1 tsp salt (or more, to taste)
1/2 tsp pepper (or more, to taste)
Preheat oven to 375.
In a large sheet pan, spread the bacon strips and cook in the oven for 15 minutes, then flip and cook for an additional 15 minutes.
Remove pan from oven, place bacon on a paper towel / plate, and drain the bacon grease into a small mug or bowl, leaving 1 tablespoon of bacon grease in the pan.
Increase the oven temp to 400.
Spread frozen squash in the sheet pan, and place in the oven for 20 minutes, turn with a spatula, and roast for 20 more minutes. Meanwhile, sauté onions in olive oil over medium heat until translucent, 2-3 minutes.
Add garlic and ginger and continue to sauté until the garlic becomes aromatic, about 1 minute. Remove from heat.
When the onions and squash are both done, add broth to a blender or use an immersion blender in the pot. Add salt and pepper, and blend until the soup is creamy.
Transfer soup to a bowl and top with 1.6 oz shredded chicken and 2 strips of crumbled bacon per serving.
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