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; 0.25 tbsp olive oil; 0.13 cup full-fat coconut milk; 1 cup chicken bone broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 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 blended with aromatic spices and coconut milk, topped with tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

54.1g

Fat

15.1g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 cup yellow onion

2 cloves garlic

0.25 tbsp olive oil

0.13 cup full-fat coconut milk

1 cup chicken bone broth

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and diced onion with olive oil, sea salt, and black pepper on the baking sheet.
3
Place the chicken breast in a separate small baking dish and season lightly with salt and pepper.
4
Roast the vegetables and chicken for 25 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.
5
Remove the chicken from the oven and shred it into bite-sized pieces using two forks.
6
Transfer the roasted squash, onion, and garlic cloves to a high-speed blender.
7
Add the coconut milk, chicken bone broth, and ground nutmeg to the blender.
8
Process on high speed until the soup is completely smooth and reaches a velvety consistency.
9
Pour the soup into a serving bowl and stir in the shredded chicken to combine.
10
Serve warm and enjoy this clean, nutrient-dense meal.