This butternut squash soup with shredded chicken is SO filling and delicious! It will be a new family favorite for sure. If you want to make your soup a bit thinner than we like ours, just add more water!
If you know a friend who thinks meal prep is boring, send them this link 🙂 Enjoy!

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HOW TO STORE/REHEAT THESE

1. Meals can last in the fridge 4-5 days. After that, freeze. Take out the night before eating and defrost in the fridge.
2. Can be eaten cold, but if you want to reheat, heat in a covered saute pan for a few minutes

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Ingredients are to make 4 SERVINGS:
Easily double or triple the ingredients to make more!

4 garlic cloves
150g (1 small) yellow onion
4 sprigs fresh rosemary
2 tbsp extra virgin olive oil
600g (about 2) raw chicken breast (make sure when you shred it, to shred the chicken into bite sized pieces!)
1 tsp himalayan salt
6 cups water (use 7-8 if you want your soup to be thinner)
1200g (small one) butternut squash
300g (small one) sweet potato
8 tbsp raw pumpkin seeds (use 2 tbls on each serving)
lime for garnish

VEGETARIAN/VEGAN VERSION
Follow same steps, but ignore the steps involving chicken. Take note that some of the ingredients below have increased.

4 garlic cloves
150g (1 small) yellow onion
4 sprigs fresh rosemary
1 tsp himalayan salt
1/4 cup extra virgin olive oil
6 cups water
1200g (small one) butternut squash
300g (small one) sweet potato
1 cup raw pumpkin seeds (use 1/4 cup on each serving)
lime for garnish

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— MACROS (in grams) —
(per serving if you divide into 4 meals)

Calories: 439
Protein: 40
Carbohydrates: 41
Fat: 11
Sugar: 17
Fiber: 8

VEGETARIAN/VEGAN VERSION:
Calories: 362
Protein: 8
Carbohydrates: 41
Fat: 19
Sugar: 17
Fiber: 8

*calculated by MyFitnessPal*

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