Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash cubes; 5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1.5 cups chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 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

Roasted butternut squash blended into a velvety soup with aromatic herbs and topped with tender shredded chicken for a satisfying, protein-packed meal.

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NUTRITION

Protein

51.9g

Fat

19g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups butternut squash cubes

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1.5 cups chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the butternut squash cubes with half of the olive oil, sea salt, and black pepper on a large baking sheet.
3
Roast the squash for 25-30 minutes until tender and slightly caramelized around the edges.
4
While the squash roasts, poach the chicken breast in a small pot of simmering water for 12-15 minutes until cooked through, then shred with two forks.
5
In a large pot over medium heat, sauté the diced yellow onion and minced garlic in the remaining olive oil until soft and fragrant.
6
Add the roasted squash, chicken bone broth, dried thyme, and ground nutmeg to the pot.
7
Use an immersion blender to puree the mixture until it reaches a completely smooth and velvety consistency.
8
Fold in the shredded chicken and simmer for an additional 5 minutes to allow the flavors to meld before serving.