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 cup butternut squash; 1 cup chicken bone broth; 2 tbsp full-fat coconut milk; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried thyme; 1 tbsp pumpkin seeds

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 and aromatics blended into a velvety soup, topped with succulent herb-seasoned chicken breast and crunchy pumpkin seeds.

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NUTRITION

Protein

53.7g

Fat

19.0g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

1 cup chicken bone broth

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

1 tbsp pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and chicken breast with olive oil, sea salt, black pepper, garlic powder, and dried thyme.
3
Spread the ingredients in a single layer on the baking sheet and roast for 25 minutes until the squash is tender and the chicken is fully cooked.
4
Remove the chicken from the pan and slice it into thin, bite-sized strips.
5
Transfer the roasted squash to a high-speed blender along with the chicken bone broth and full-fat coconut milk.
6
Blend on high until the mixture is completely smooth and reaches a rich, creamy consistency.
7
Pour the soup into a bowl and top with the sliced chicken and pumpkin seeds for a protein-packed finish.