Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup butternut squash; 5 oz chicken breast; 0.5 tsp avocado oil; 0.5 cup yellow onion; 2 clove garlic; 1.5 cup vegetable broth; 0.13 cup full-fat coconut milk; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground cinnamon; 1 tbsp fresh sage

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 and aromatics blended into a velvety soup, topped with succulent sliced chicken breast and fragrant fresh sage.

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NUTRITION

Protein

49.1g

Fat

14.2g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cup butternut squash

5 oz chicken breast

0.5 tsp avocado oil

0.5 cup yellow onion

2 clove garlic

1.5 cup vegetable broth

0.13 cup full-fat coconut milk

0.5 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground cinnamon

1 tbsp fresh sage

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PREPARATION

1
Preheat oven to 400°F and roast squash cubes tossed in half the oil, salt, and pepper for 25 minutes.
2
Season chicken with a portion of salt and pepper, then pan-sear in the remaining oil until cooked through.
3
Sauté diced onion and minced garlic in a large pot until translucent and aromatic.
4
Add roasted squash, broth, coconut milk, cinnamon, and remaining seasonings to the pot and simmer for 5 minutes.
5
Use an immersion blender to puree the mixture until it reaches a smooth and creamy consistency.
6
Slice the prepared chicken breast into strips and place them on top of the soup.
7
Garnish the dish with finely chopped fresh sage before serving warm.