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; 1 cup chicken bone broth; 0.5 cup yellow onion; 2 cloves garlic; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg; 1 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

Roasted butternut squash blended with savory bone broth and tender chicken for a silky smooth texture that warms you from the inside out.

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NUTRITION

Protein

44.6g

Fat

11.5g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

1 cup chicken bone broth

0.5 cup yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 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, chopped onion, and whole garlic cloves with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast for 25 to 30 minutes until the squash is tender and the edges are slightly caramelized.
4
While the vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then dice it into small pieces.
5
Transfer the roasted vegetables, cooked chicken, and bone broth into a high-speed blender.
6
Add the ground nutmeg and blend on high until the soup is completely smooth and velvety.
7
Pour into a bowl and garnish with freshly chopped sage before serving.