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; 2 cup butternut squash; 1 tsp olive oil; 0.5 cup chicken bone broth; 0.25 cup plain greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.13 tsp ground nutmeg; 1 tbsp fresh chives

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 into a velvety soup with savory bone broth and topped with tender shredded chicken for a protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.9g

Fat

14.6g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

1 tsp olive oil

0.5 cup chicken bone broth

0.25 cup plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.13 tsp ground nutmeg

1 tbsp fresh chives

Try 7 days free, then $12.99 / mo.

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, black pepper, and garlic powder until evenly coated.
3
Spread the squash on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4
While the squash roasts, cook the chicken breast by poaching or pan-searing until the internal temperature reaches 165°F, then shred it with two forks.
5
Transfer the roasted squash to a high-speed blender and add the chicken bone broth and ground nutmeg.
6
Blend on high until the mixture is completely smooth and creamy.
7
Pour the soup into a serving bowl and stir in the plain Greek yogurt to add richness and extra protein.
8
Top the soup with the shredded chicken and garnish with freshly chopped chives before serving.