YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Oven-roasted butternut squash blended into a silky, aromatic soup topped with tender herb-grilled chicken and a drizzle of rich coconut milk.
INGREDIENTS
4.5 oz chicken breast
1.5 cup butternut squash
2 tbsp coconut milk
1 cup chicken bone broth
0.5 cup yellow onion
1 tsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
PREPARATION
Preheat oven to 400°F and toss cubed butternut squash with half the olive oil, sea salt, and black pepper.
Roast the squash on a parchment-lined tray for 25 minutes until tender and caramelized.
Season the chicken breast with dried thyme and the remaining salt and pepper, then pan-sear in a skillet until cooked through.
In a medium pot, sauté the chopped onion and minced garlic with the remaining olive oil until translucent.
Add the roasted squash and chicken bone broth to the pot and simmer for 5 minutes to meld the flavors.
Use an immersion blender to process the soup until completely smooth, then stir in the coconut milk.
Slice the cooked chicken breast and serve it directly on top of the warm soup.