Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup butternut squash; 5 oz chicken breast; 1 cup chicken bone broth; 2 tbsp full-fat coconut milk; 0.5 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg; 0.13 tsp dried thyme

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 and aromatics blended with savory bone broth and tender chicken for a velvety, warming soup that feels incredibly nourishing.

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NUTRITION

Protein

52.2g

Fat

19.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

1 cup butternut squash

5 oz chicken breast

1 cup chicken bone broth

2 tbsp full-fat coconut milk

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

0.13 tsp dried thyme

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash, diced onion, and garlic with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 25 to 30 minutes until the squash is tender and beautifully caramelized.
4
While the vegetables roast, poach the chicken breast in water until cooked through, then shred it into bite-sized pieces.
5
Place the roasted vegetables into a high-speed blender along with the bone broth, coconut milk, nutmeg, and thyme.
6
Blend on high until the mixture is completely smooth and has a velvety consistency.
7
Pour the soup into a pot to warm through if needed, then stir in the shredded chicken.
8
Serve warm in a bowl, garnished with additional herbs if desired.