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; 4.5 oz chicken breast; 2 tsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 2 tbsp full-fat coconut milk; 1 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 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 simmered with aromatic spices and coconut milk, then blended into a velvety base and topped with savory shredded chicken.

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NUTRITION

Protein

48.8g

Fat

18.8g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cup butternut squash

4.5 oz chicken breast

2 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

2 tbsp full-fat coconut milk

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

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 1 tsp of olive oil and a pinch of salt, then roast for 25-30 minutes until tender and caramelized.
3
While the squash roasts, heat the remaining 1 tsp of olive oil in a medium pot over medium heat.
4
Sauté the diced onion and minced garlic for 4-5 minutes until soft and fragrant.
5
Add the roasted squash, chicken bone broth, sea salt, black pepper, cinnamon, and nutmeg to the pot.
6
Bring the mixture to a gentle simmer for 5 minutes to allow the spices to infuse the broth.
7
Use an immersion blender to puree the soup until it reaches a smooth and velvety consistency.
8
Stir in the full-fat coconut milk and the pre-cooked shredded chicken breast.
9
Heat for an additional 2 minutes until the chicken is warmed through, then serve immediately.