Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 2 cups Butternut squash; 0.5 tbsp Olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 1.5 cups Chicken bone broth; 2 tbsp Full-fat coconut milk; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Ground ginger

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 topped with tender shredded chicken for a satisfying, protein-packed meal.

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NUTRITION

Protein

57.4g

Fat

20.9g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

2 cups Butternut squash

0.5 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1.5 cups Chicken bone broth

2 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

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PREPARATION

1
Preheat oven to 400°F and toss butternut squash with olive oil, salt, and pepper on a baking sheet.
2
Roast for 25-30 minutes until the squash is tender and caramelized around the edges.
3
In a large pot over medium heat, sauté the diced onion and minced garlic until translucent and fragrant.
4
Add the roasted squash, chicken bone broth, cinnamon, and ginger to the pot, then simmer for 5 minutes.
5
Use an immersion blender to puree the soup until completely smooth and velvety.
6
Stir in the full-fat coconut milk and the shredded chicken breast, heating through until warm.
7
Divide into bowls and serve immediately.