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; 1.5 cups butternut squash; 1 cup chicken bone broth; 2 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 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

Oven-roasted butternut squash pureed with savory bone broth and topped with succulent shredded chicken for a velvety, nutrient-dense bowl.

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NUTRITION

Protein

55.0g

Fat

14.8g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups butternut squash

1 cup chicken bone broth

2 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat oven to 400°F and toss cubed squash with 1 tsp olive oil, salt, and pepper.
2
Roast squash on a parchment-lined tray for 25 minutes until edges are golden and soft.
3
Poach the chicken breast in water or extra broth until cooked through, then shred finely with two forks.
4
Sauté diced onion and minced garlic in a large pot with the remaining olive oil until translucent.
5
Add the roasted squash, bone broth, cinnamon, and nutmeg to the pot and simmer for 5 minutes.
6
Blend the mixture with an immersion blender until completely smooth and creamy.
7
Fold in the shredded chicken and serve warm in a bowl.