Rosemary - Butternut Squash Soup
This creamy, autumn-inspired soup brings together the natural sweetness of roasted butternut squash with the earthy, aromatic notes of rosemary and sage. Blended to velvety perfection, it's a nourishing bowl full of fiber, vitamins, and anti-inflammatory herbs—designed to soothe the body, warm the spirit, and support seasonal wellness from the inside out.
Ingredients
- 1/2 tsp Ground Cinnamon
- 4 Small Chicken Breasts
- 1/2 large Acorn Squash sliced into half moons about 1/4-inch thick
- 1 tbsp chopped sage plus a 5-6 whole leaves for garnish
- 1 1/4 tsp Kosher Salt Divided
Instructions
- Step 1 Preheat the oven to 375 degrees.
- Step 2 Add butter to a small skillet. Turn the heat on medium-high. Once the butter begins to melt and brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown. Pour into a medium bowl to cool.
- Step 3Once the butter has cooled slightly (about 1 minute), add brown sugar, paprika, garlic powder, cinnamon, and half of the sage to the bowl. Whisk to combine. Add the chicken breasts and use your hands to massage the rub into the breasts. Season the chicken on both sides with about 1 teaspoon of salt and a little bit of freshly cracked black pepper. Place the chicken breasts on the sheet pan.
- Step 4Add the squash to the bowl you tossed the chicken in. Toss the squash with the remaining salt, sage, and black pepper. Spread the squash on the baking sheet around the chicken.
- Step 5Bake until chicken is cooked through and the squash is roasted, about 30-35 minutes. Garnish with fresh sage leaves.
