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; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Yellow onion; 1 clove Garlic; 1 cup Chicken bone broth; 5 oz Chicken breast; 1 tbsp Greek yogurt; 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

Oven-roasted butternut squash puréed with savory bone broth and topped with tender shredded chicken for a velvety meal that feels like a warm hug.

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NUTRITION

Protein

53.8g

Fat

13.2g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

1 clove Garlic

1 cup Chicken bone broth

5 oz Chicken breast

1 tbsp Greek yogurt

0.13 tsp Ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper until evenly coated.
3
Spread the squash in a single layer on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4
While the squash roasts, sauté the diced yellow onion in a small pot over medium heat until translucent, then add the minced garlic and cook for 1 minute until fragrant.
5
Add the roasted squash and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.
6
Use an immersion blender to purée the soup until completely smooth and velvety.
7
Stir in the ground nutmeg and the pre-cooked shredded chicken breast, heating through for 2 minutes.
8
Ladle the soup into a bowl and finish with a dollop of Greek yogurt for added creaminess.