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; 5 oz chicken breast; 0.5 cup chicken bone broth; 0.25 cup Greek yogurt; 1 tsp 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; 0.5 tsp fresh sage

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 blended into a silky puree with savory bone broth and topped with tender shredded chicken for a protein-packed, comforting bowl.

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NUTRITION

Protein

46.3g

Fat

11.6g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

0.5 cup chicken bone broth

0.25 cup Greek yogurt

1 tsp 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

0.5 tsp fresh sage

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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 minced garlic with olive oil, sea salt, and black pepper on the baking sheet.
3
Roast the vegetables for 25 to 30 minutes until the squash is tender and slightly caramelized around the edges.
4
Transfer the roasted vegetables to a high-speed blender along with the chicken bone broth and ground nutmeg.
5
Blend on high until the mixture reaches a completely silky and smooth consistency.
6
Pour the soup into a medium pot over low heat and stir in the Greek yogurt and pre-cooked shredded chicken breast.
7
Stir constantly until the soup is heated through and serve warm garnished with fresh chopped sage.