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 cups butternut squash; 0.5 cup yellow onion; 2 cloves garlic; 0.5 tbsp olive oil; 1 cup chicken bone broth; 2 tbsp greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 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

Oven-roasted butternut squash puréed into a velvety soup and topped with herb-seasoned chicken breast for a comforting and nutrient-dense bowl.

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NUTRITION

Protein

56.9g

Fat

14.8g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 cup yellow onion

2 cloves garlic

0.5 tbsp olive oil

1 cup chicken bone broth

2 tbsp greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

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.
2
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.
3
Rub the chicken breast with the remaining olive oil, dried thyme, and a pinch of salt and pepper.
4
Roast the squash for 25 to 30 minutes and the chicken for 18 to 22 minutes until the squash is tender and chicken reaches an internal temperature of 165°F.
5
While roasting, sauté the chopped onion and garlic in a pot over medium heat until softened and fragrant.
6
Add the roasted squash and chicken bone broth to the pot, then use an immersion blender to purée the mixture until the texture is silky.
7
Stir in the ground nutmeg and adjust seasoning with additional salt or pepper if needed.
8
Slice the roasted chicken into thin strips and serve it over the warm soup with a creamy dollop of Greek yogurt on top.