2mediumboneless skinless chicken breastscooked and shredded
1/4cupchopped leek
Instructions
Preheat oven to 375 degrees.
In a large bowl, toss the first 5 ingredients (butternut squash through olive oil).
On a large baking sheet, pour the contents of the bowl.
Place baking sheet in the oven and bake for 15 minutes, until vegetables are tender.
To blender, place the roasted vegetables and 1/2 cup of the chicken broth. Pulse until smooth.
In a large pot, pour the pureed vegetables, the remaining broth and the coconut milk. Stir and cover.
Bring soup to a boil, reduce heat to low and add the chicken and leek. Stir and serve warm.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 327 Calories; 8g Fat (20.4% calories from fat); 31g Protein; 36g Carbohydrate; 8g Dietary Fiber; 41mg Cholesterol; 700mg Sodium. Exchanges: 4 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.