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 cup butternut squash; 0.25 cup full-fat coconut milk; 1 tsp avocado oil; 1 cup vegetable broth; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground ginger; 0.25 tsp ground cinnamon

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 blended with aromatic spices and coconut milk, topped with tender shredded chicken for a satisfyingly creamy finish.

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NUTRITION

Protein

49.5g

Fat

21.6g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

0.25 cup full-fat coconut milk

1 tsp avocado oil

1 cup vegetable broth

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground ginger

0.25 tsp ground cinnamon

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PREPARATION

1
Preheat your oven to 400°F and toss the cubed butternut squash with avocado oil, sea salt, and black pepper on a parchment-lined baking sheet.
2
Roast the squash for 25 to 30 minutes until it is fork-tender and the edges are slightly caramelized.
3
While the squash roasts, sauté the diced yellow onion and minced garlic in a large pot over medium heat until translucent and fragrant.
4
Add the roasted squash, vegetable broth, ground ginger, and ground cinnamon to the pot, then bring the mixture to a gentle simmer for 10 minutes.
5
Use an immersion blender to puree the soup until completely smooth, then stir in the full-fat coconut milk for added richness.
6
Fold in the pre-cooked shredded chicken breast and heat through for 2 minutes before serving the soup warm.