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

Oven-roasted butternut squash and aromatics blended into a velvety soup with protein-rich chicken bone broth and tender pulled chicken breast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.7g

Fat

17g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup chicken bone broth

2 tbsp full-fat coconut milk

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and chicken breast with olive oil, sea salt, and black pepper directly on the sheet.
3
Roast for 25 minutes until the squash is tender and the chicken is cooked through to an internal temperature of 165°F.
4
Remove the chicken from the baking sheet and shred it into bite-sized pieces using two forks, then set aside.
5
In a large pot over medium heat, sauté the diced yellow onion and minced garlic until they are soft and translucent.
6
Add the roasted butternut squash, chicken bone broth, and ground nutmeg to the pot and bring to a gentle simmer for 5 minutes.
7
Use an immersion blender to process the soup until it is completely smooth and velvety in texture.
8
Stir in the coconut milk and the shredded chicken, heating through for one minute before serving warm.