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; 2 tsp extra virgin olive oil; 1 cup chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried sage; 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

Velvety roasted butternut squash and aromatic sage simmered in savory bone broth, topped with tender sliced chicken breast for a comforting and protein-packed meal.

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NUTRITION

Protein

39.9g

Fat

13.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups butternut squash

2 tsp extra virgin olive oil

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried sage

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed butternut squash and the chicken breast with the olive oil, sea salt, and black pepper.
3
Roast the squash and chicken for 25 minutes until the squash is fork-tender and the chicken is fully cooked through.
4
While roasting, sauté the chopped onion and minced garlic in a medium pot with a splash of bone broth until fragrant and translucent.
5
Add the roasted squash, the remaining bone broth, dried sage, and nutmeg to the pot and simmer for 5 minutes to meld the flavors.
6
Use an immersion blender to puree the soup directly in the pot until it reaches a perfectly smooth and creamy consistency.
7
Slice the roasted chicken breast into thin strips and serve it over the warm soup for a complete, high-protein meal.