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 cup Butternut squash; 0.5 cup Yellow onion; 2 clove Garlic; 0.5 tbsp Olive oil; 1 cup Chicken bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground nutmeg; 1 tbsp Pumpkin seeds

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 savory bone broth, topped with tender sliced chicken and crunchy pumpkin seeds.

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NUTRITION

Protein

56.9g

Fat

18.2g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cup Butternut squash

0.5 cup Yellow onion

2 clove Garlic

0.5 tbsp Olive oil

1 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground nutmeg

1 tbsp Pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash, chopped yellow onion, and garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and slightly caramelized around the edges.
4
While the vegetables roast, season the chicken breast with a pinch of salt and sear in a pan over medium heat until the internal temperature reaches 165°F.
5
Transfer the roasted squash, onion, and garlic into a high-speed blender along with the chicken bone broth and ground nutmeg.
6
Blend on high until the soup is completely smooth and velvety, adding a splash more broth if you prefer a thinner consistency.
7
Slice the cooked chicken breast into thin strips or bite-sized pieces.
8
Pour the hot soup into a bowl, top with the sliced chicken and pumpkin seeds, and serve immediately.