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; 5 oz Chicken breast; 2 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Yellow onion; 1 clove Garlic; 1 cup Vegetable broth; 0.25 cup Plain Greek yogurt; 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 and aromatics blended into a velvety soup topped with tender herb-seasoned chicken for a comforting, protein-packed meal.

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NUTRITION

Protein

53.1g

Fat

20.2g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

5 oz Chicken breast

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

1 clove Garlic

1 cup Vegetable broth

0.25 cup Plain Greek yogurt

0.25 tsp Dried thyme

0.25 tsp Ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and the chicken breast with the olive oil, sea salt, black pepper, and dried thyme.
3
Roast for 20 to 25 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
4
While the squash roasts, sauté the diced onion and garlic in a large pot over medium heat until translucent and fragrant.
5
Add the roasted squash and vegetable broth to the pot, then simmer for 5 minutes to allow the flavors to meld.
6
Use an immersion blender to puree the soup until it is completely smooth and creamy.
7
Stir in the Greek yogurt and ground nutmeg until well combined and the soup is heated through.
8
Slice the roasted chicken into thin strips and serve it directly over the velvety soup.