Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 4 oz chicken breast; 2 cups chicken bone broth; 1 tsp extra virgin olive oil; 2 tbsp full-fat coconut milk; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg

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

Roasted butternut squash and savory bone broth are blended into a velvety soup topped with tender shredded chicken for a comforting, high-protein meal.

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NUTRITION

Protein

42.0g

Fat

12.7g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

4 oz chicken breast

2 cups chicken bone broth

1 tsp extra virgin olive oil

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
2
Roast the squash for 25-30 minutes until the edges are golden brown and the flesh is fork-tender.
3
While the squash roasts, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it into bite-sized pieces.
4
In a large pot, sauté the diced yellow onion and minced garlic in the remaining olive oil over medium heat until fragrant and translucent.
5
Add the roasted squash, chicken bone broth, and ground nutmeg to the pot, bringing the mixture to a gentle simmer for 5 minutes.
6
Use an immersion blender to process the soup directly in the pot until it is completely smooth and velvety.
7
Stir in the full-fat coconut milk and the shredded chicken, heating through for another 2 minutes before serving in a warm bowl.