Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash cubes; 2 tsp extra virgin olive oil; 0.5 cup diced yellow onion; 2 cloves garlic cloves; 1.5 cups low-sodium chicken broth; 2 tbsp full-fat coconut milk; 5 oz shredded cooked chicken breast; 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

Roasted butternut squash blended with aromatic garlic and creamy coconut milk, topped with tender shredded chicken for a velvety and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.7g

Fat

23.1g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash cubes

2 tsp extra virgin olive oil

0.5 cup diced yellow onion

2 cloves garlic cloves

1.5 cups low-sodium chicken broth

2 tbsp full-fat coconut milk

5 oz shredded cooked chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the butternut squash cubes with 1 teaspoon of olive oil, sea salt, and black pepper, then roast for 25-30 minutes until tender and caramelized.
3
While the squash roasts, heat the remaining teaspoon of olive oil in a large pot over medium heat and sauté the diced onion and garlic until translucent and fragrant.
4
Transfer the roasted squash into the pot with the onions, then add the chicken broth and ground nutmeg, bringing the mixture to a gentle simmer.
5
Carefully pour the mixture into a high-speed blender and blend until completely smooth and velvety.
6
Return the soup to the pot, stir in the full-fat coconut milk and shredded chicken breast, and heat through before serving.