INGREDIENTS:

• 4 Sea Salt & Cracked Black Pepper Chicken Meatballs
• 1 cup butternut squash, cubed
• 1 cup baby carrots (or 1-2 large carrots)
• 3 cloves garlic 
• 1/2 white onion
• Extra virgin olive oil 
• Salt 
• Pepper
• 8 oz chicken stock 
• 1/4 tsp ground nutmeg
• 1 sage leaf (plus one for garnish)
• heavy whipping cream (optional)

DIRECTIONS:

• Preheat the oven to 375 degrees. 
• Add butternut squash, carrots, onion, and garlic to a pan and generously cover with olive oil and season with salt and pepper.
• Bake for 40 minutes and then remove from the oven and let cool for about 5 minutes. 
• Add the roasted veggies to a blender along with the chicken stock, nutmeg, and sage.
• Blend until you get a smooth consistency.
• In a pot on medium heat, sauté the Sea Salt & Cracked Black Pepper Chicken Meatballs in some olive oil for a few minutes, just until they start to turn golden brown. 
• Turn the heat down to low, add the soup and let simmer for a few minutes, just until everything is heated through.
• Finish with a drizzle of heavy whipping cream and a sage leaf for garnish.