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; 1 tsp olive oil; 1 cup vegetable broth; 0.25 cup Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

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 butternut squash roasted with aromatic garlic and onions, blended into a silky soup topped with herb-seasoned chicken breast and a dollop of tangy Greek yogurt.

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NUTRITION

Protein

55.7g

Fat

12.2g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 cup yellow onion

2 cloves garlic

1 tsp olive oil

1 cup vegetable broth

0.25 cup Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

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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, diced onion, and whole garlic cloves with olive oil, sea salt, and black pepper directly on the baking sheet.
3
Season the chicken breast with the dried thyme and place it on the baking sheet alongside the vegetables.
4
Roast for 25 to 30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
5
Remove the chicken from the pan and set it aside to rest for 5 minutes before slicing into thin strips.
6
Transfer the roasted squash, onion, and garlic into a high-speed blender.
7
Add the vegetable broth and half of the Greek yogurt to the blender, then process until the mixture is completely smooth and velvety.
8
Pour the soup into a serving bowl, top with the sliced roasted chicken, and finish with the remaining dollop of Greek yogurt.