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 tbsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 1 cup chicken broth; 2 tbsp full-fat coconut milk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg

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 blended with aromatic spices and coconut milk, topped with tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

50.3g

Fat

20.7g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

1 cup chicken broth

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper on a large baking sheet.
3
Roast the squash for 25 minutes until it is tender and the edges are slightly caramelized.
4
While the squash roasts, poach the chicken breast in a separate pot of simmering water or broth until it reaches an internal temperature of 165°F, then shred it finely with two forks.
5
In a large soup pot, sauté the diced yellow onion and minced garlic over medium heat until they are translucent and fragrant.
6
Add the roasted butternut squash and chicken broth to the pot and bring the mixture to a gentle simmer for 5 minutes.
7
Use an immersion blender to process the soup until it is completely smooth and creamy.
8
Stir in the full-fat coconut milk and ground nutmeg until well combined.
9
Fold the shredded chicken into the soup and heat through for 1-2 minutes before serving in warm bowls.