Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 5 oz chicken breast; 0.5 cup yellow onion; 2 cloves garlic; 0.5 tbsp olive oil; 1 cup chicken bone broth; 1 tbsp full-fat coconut milk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 blended into a velvety soup with savory chicken and aromatic herbs for a comforting, nutrient-dense meal.

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NUTRITION

Protein

44.5g

Fat

12.9g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups butternut squash

5 oz chicken breast

0.5 cup yellow onion

2 cloves garlic

0.5 tbsp olive oil

1 cup chicken bone broth

1 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 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 and chopped onion with olive oil on the baking sheet and roast for 25 minutes until tender and caramelized.
3
While vegetables roast, season the chicken breast with a pinch of salt and pepper, then bake or pan-sear until it reaches an internal temperature of 165°F.
4
Once cooked, shred or finely dice the chicken breast and set it aside.
5
In a medium pot, combine the roasted squash, roasted onion, minced garlic, chicken bone broth, and dried thyme.
6
Use an immersion blender to process the mixture until it is completely smooth and creamy.
7
Stir in the coconut milk and the prepared chicken, then simmer on low heat for 5 minutes to allow the flavors to meld before serving.