YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Roasted butternut squash blended into a velvety soup with ginger and coconut milk, topped with tender shredded chicken for a satisfying, protein-packed meal.
INGREDIENTS
1.5 cups butternut squash
4.5 oz chicken breast
0.25 cup full-fat coconut milk
0.5 cup chicken bone broth
0.25 cup yellow onion
1 tsp olive oil
1 clove garlic
0.5 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cinnamon
PREPARATION
Preheat oven to 400°F and toss butternut squash cubes with half the olive oil on a parchment-lined baking sheet.
Roast the squash for 25 minutes until tender and caramelized, while poaching the chicken breast in a separate pot until cooked through.
Shred the cooked chicken breast with two forks and set aside.
In a medium pot, sauté the diced onion and minced garlic in the remaining olive oil over medium heat until translucent.
Add the roasted squash, bone broth, ginger, salt, pepper, and cinnamon to the pot, simmering for 5 minutes.
Stir in the coconut milk and use an immersion blender to process the soup until it reaches a velvety, smooth consistency.
Ladle the soup into bowls and top with the shredded chicken before serving.