Name: Creamy Roasted Butternut Squash Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup butternut squash; 0.25 tbsp olive oil; 0.5 cup yellow onion; 1 clove garlic; 1 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg; 0.25 tsp ground cinnamon

Creamy Roasted Butternut Squash Soup with Shredded Chicken

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 with Shredded Chicken

Velvety roasted butternut squash blended with aromatic spices and savory bone broth, topped with tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

55.8g

Fat

10.3g

Carbs

73.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

0.25 tbsp olive oil

0.5 cup yellow onion

1 clove garlic

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

0.25 tsp ground cinnamon

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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 the whole chicken breast with olive oil, sea salt, and black pepper on the prepared tray.
3
Roast for 25 to 30 minutes until the squash is fork-tender and the chicken is fully cooked through.
4
While the tray is roasting, sauté the chopped yellow onion and minced garlic in a small skillet over medium heat until soft and translucent.
5
Remove the chicken from the oven and use two forks to shred it into small, bite-sized pieces.
6
Transfer the roasted squash, sautéed onion, garlic, bone broth, nutmeg, and cinnamon into a high-speed blender.
7
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
8
Pour the hot soup into a bowl and stir in the shredded chicken before serving.