YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Oven-roasted butternut squash blended into a silky, spiced soup and topped with tender shredded chicken for a comforting, protein-packed meal.
INGREDIENTS
2 cups butternut squash
4 oz chicken breast
1 cup chicken bone broth
2 tbsp full-fat coconut milk
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cinnamon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on the prepared sheet.
Roast the squash for 25-30 minutes until the edges are golden brown and the flesh is fork-tender.
While the squash roasts, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it using two forks.
In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.
Add the roasted squash, chicken bone broth, coconut milk, and cinnamon to the pot and bring to a gentle simmer for 5 minutes.
Turn off the heat and use an immersion blender to process the soup until it reaches a velvety, silky consistency.
Stir the shredded chicken into the soup to warm through and serve immediately.