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 cubes; 5.5 oz chicken breast; 0.25 cup full-fat coconut milk; 0.5 cup chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 1 tsp extra virgin olive oil; 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

Velvety roasted butternut squash and tender chicken breast are blended into a silky soup infused with warm nutmeg and rich coconut milk.

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NUTRITION

Protein

55.1g

Fat

21.4g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash cubes

5.5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

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 line a baking sheet with parchment paper.
2
Toss the butternut squash cubes with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the squash for 25-30 minutes until the edges are caramelized and the flesh is tender.
4
While the squash roasts, poach the chicken breast in simmering water until it reaches an internal temperature of 165°F, then shred it finely.
5
In a medium pot over medium heat, sauté the diced yellow onion and minced garlic until soft and fragrant.
6
Add the roasted squash, shredded chicken, bone broth, and ground nutmeg to the pot.
7
Use an immersion blender to puree the mixture until it is completely smooth and creamy.
8
Stir in the coconut milk and simmer for 5 minutes to allow the flavors to meld before serving.