Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup Butternut squash; 4 oz Chicken breast; 1 cup Chicken bone broth; 0.5 tbsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme; 1 tbsp Pumpkin seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Oven-roasted butternut squash pureed with savory bone broth and aromatic thyme, served with tender shredded chicken for a velvety and nourishing meal.

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NUTRITION

Protein

38.7g

Fat

13.4g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

2 cup Butternut squash

4 oz Chicken breast

1 cup Chicken bone broth

0.5 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tbsp Pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and chopped onion with olive oil, sea salt, and black pepper on the prepared tray.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, poach the chicken breast in simmering water for 12 to 15 minutes until cooked through, then shred it using two forks.
5
Place the roasted squash, onion, garlic, dried thyme, and warm bone broth into a high-speed blender.
6
Blend on high until the soup reaches a completely smooth and velvety consistency.
7
Pour the soup into a bowl and stir in the shredded chicken.
8
Top with pumpkin seeds for a satisfying crunch and serve immediately.