Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup butternut squash; 4 oz chicken breast; 0.25 cup full-fat coconut milk; 1 cup chicken bone broth; 0.5 medium yellow onion; 2 clove garlic; 0.5 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg; 0.25 tsp dried thyme

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 and aromatics blended into a velvety soup with tender shredded chicken and a touch of nutmeg for a warm, comforting finish.

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NUTRITION

Protein

36.4g

Fat

20.8g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup butternut squash

4 oz chicken breast

0.25 cup full-fat coconut milk

1 cup chicken bone broth

0.5 medium yellow onion

2 clove garlic

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

0.25 tsp dried thyme

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit.
2
Toss the cubed butternut squash, chopped onion, and garlic cloves with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
3
Roast the vegetables for 25-30 minutes until the squash is fork-tender and slightly caramelized.
4
While vegetables roast, poach the chicken breast in water or additional broth until cooked through, then shred it finely.
5
Add the roasted vegetables, chicken bone broth, coconut milk, nutmeg, and dried thyme into a high-speed blender.
6
Blend on high until the mixture is completely smooth and velvety.
7
Pour the soup into a bowl and top with the shredded chicken to maintain a hearty texture.