Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup butternut squash; 1 medium yellow onion; 2 clove garlic; 1 tsp extra virgin olive oil; 5 oz cooked chicken breast; 1.5 cup low-sodium chicken bone broth; 1 tbsp full-fat coconut milk; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried 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

Velvety roasted butternut squash soup simmered with aromatic sage and topped with tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

59.0g

Fat

13.9g

Carbs

49.5g

SERVINGS

1 serving

INGREDIENTS

2 cup butternut squash

1 medium yellow onion

2 clove garlic

1 tsp extra virgin olive oil

5 oz cooked chicken breast

1.5 cup low-sodium chicken bone broth

1 tbsp full-fat coconut milk

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried sage

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash, chopped yellow onion, and garlic cloves on the sheet, drizzling with the olive oil, sea salt, and black pepper.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
4
Transfer the roasted vegetables into a high-speed blender along with the chicken bone broth, coconut milk, and dried sage.
5
Blend on high until the mixture reaches a velvety, smooth consistency.
6
Pour the soup into a pot over medium heat, stir in the shredded cooked chicken breast, and warm through before serving.