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; 0.5 cup butternut squash; 1 cup chicken bone broth; 1 tbsp full-fat coconut milk; 0.25 tbsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Velvety roasted butternut squash blended with aromatic ginger and bone broth, topped with tender shredded chicken for a satisfying, silky finish.

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NUTRITION

Protein

52.0g

Fat

13.1g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup butternut squash

1 cup chicken bone broth

1 tbsp full-fat coconut milk

0.25 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

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, then roast for 25-30 minutes until tender and caramelized.
3
While the squash roasts, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it finely with two forks.
4
In a medium pot over medium heat, sauté the diced onion, minced garlic, and grated ginger until soft and fragrant.
5
Add the roasted squash, chicken bone broth, and nutmeg to the pot and bring to a gentle simmer for 5 minutes.
6
Use an immersion blender to puree the soup directly in the pot until it reaches a completely smooth and velvety consistency.
7
Stir in the full-fat coconut milk and the shredded chicken, heating through for 1-2 minutes before serving.