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!----------Let's be friends!INSTAGRAM: http://www.instagram.com/mealprepmondaysFACEBOOK: http://www.facebook.com/mealprepmonTWITTER: https://twitter.com/mealprepmondaysPINTEREST: https://www.pinterest.com/mealprepmondays/TIKTOK: https://www.tiktok.com/@mealprepmondays-------------* Brand New to Meal Prepping? Learn How To Meal Prep with the Meal Prep Master Course:https://www.mealprepmastercourse.com/courses/meal-prep-master-course?ref=7fc8de---------------OUR FAVORITE MEAL PREP TOOLS:MEAL PREP CONTAINERS: https://amzn.to/3qJjwDvGRILL PAN This is the one we have: https://amzn.to/31qHrio CUTTING BOARD: https://amzn.to/31f7AR0FOOD SCALE: https://amzn.to/3zeabHmGarlic Press: https://amzn.to/3ENIvdxAdam swears by these knives: https://amzn.to/3zjTP0aOur cookware: https://amzn.to/3qBJAjP----------------HOW TO STORE/REHEAT THESE1. 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----------------Ingredients are to make 4 SERVINGS:Easily double or triple the ingredients to make more!4 garlic cloves150g (1 small) yellow onion4 sprigs fresh rosemary2 tbsp extra virgin olive oil600g (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 squash300g (small one) sweet potato8 tbsp raw pumpkin seeds (use 2 tbls on each serving)lime for garnishVEGETARIAN/VEGAN VERSIONFollow same steps, but ignore the steps involving chicken. Take note that some of the ingredients below have increased. 4 garlic cloves150g (1 small) yellow onion4 sprigs fresh rosemary1 tsp himalayan salt1/4 cup extra virgin olive oil6 cups water1200g (small one) butternut squash300g (small one) sweet potato1 cup raw pumpkin seeds (use 1/4 cup on each serving)lime for garnish-------------- MACROS (in grams) (per serving if you divide into 4 meals)Calories: 439Protein: 40Carbohydrates: 41Fat: 11Sugar: 17Fiber: 8VEGETARIAN/VEGAN VERSION:Calories: 362Protein: 8Carbohydrates: 41Fat: 19Sugar: 17Fiber: 8*calculated by MyFitnessPal*For more meal prep recipes, come check out our new home at Meal Prep Mondays: https://www.mealprepmondays.com/recipes/?utm_source=Youtube&utm_medium=FitCoupleCooks&utm_campaign=Butternut+Squash+Soup