YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Soup with Sage
Velvety roasted butternut squash blended with savory bone broth and aromatic sage, topped with tender shredded chicken for a protein-packed, comforting bowl.
INGREDIENTS
1.5 cups Butternut squash
5 oz Chicken breast
1 cup Chicken bone broth
0.5 tbsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
4 leaves Fresh sage
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.
While the squash is roasting, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.
In a medium pot, sauté the chopped yellow onion and minced garlic in the remaining olive oil over medium heat until they are translucent and fragrant.
Add the roasted butternut squash, chicken bone broth, fresh sage leaves, and ground nutmeg to the pot, allowing it to simmer for 5 minutes.
Use an immersion blender to process the soup directly in the pot until the texture is completely smooth and creamy.
Stir the shredded chicken into the blended soup to heat through, then ladle into a bowl and serve immediately.