YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Velvety roasted butternut squash blended with aromatic spices and coconut milk, topped with tender, pan-seared chicken breast for a satisfying and warming meal.
INGREDIENTS
5 oz chicken breast
1.5 cup butternut squash
0.25 tbsp olive oil
1 tbsp full-fat coconut milk
1 cup low-sodium chicken broth
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
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper, then spread in a single layer on the sheet.
Roast the squash for 25-30 minutes until the edges are caramelized and the flesh is fork-tender.
While the squash roasts, heat the remaining olive oil in a skillet over medium-high heat and sear the chicken breast until cooked through and golden brown.
In a medium pot, sauté the chopped yellow onion and minced garlic over medium heat until fragrant and translucent.
Add the roasted butternut squash, chicken broth, cinnamon, and nutmeg to the pot and bring to a light simmer for 5 minutes.
Stir in the coconut milk, then use an immersion blender to process the soup until it reaches a completely smooth, velvety consistency.
Slice the cooked chicken breast into strips and serve it directly on top of the warm bowl of soup.