YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Herb-Roasted Chicken
Oven-roasted butternut squash blended into a velvety coconut cream base, topped with savory herb-crusted chicken for a satisfying and warming meal.
INGREDIENTS
4 oz chicken breast
2 cup butternut squash
1 tbsp full-fat coconut milk
1 cup low-sodium chicken bone broth
0.5 cup yellow onion
2 clove garlic
0.25 tbsp extra virgin olive oil
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground nutmeg
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed butternut squash, chopped onion, and whole garlic cloves with half of the olive oil, sea salt, and black pepper.
Rub the chicken breast with the remaining olive oil, dried thyme, and a pinch of salt and pepper.
Place the vegetables and the chicken on the prepared baking sheet and roast for 25-30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
Remove the chicken from the tray and set aside to rest for 5 minutes before dicing into bite-sized cubes.
Transfer the roasted squash, onion, and garlic into a high-speed blender along with the chicken bone broth and ground nutmeg.
Add the full-fat coconut milk and blend on high until the soup is completely smooth and velvety.
Pour the soup into a bowl and top with the diced herb-roasted chicken to serve.