Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Yellow onion; 2 cloves Garlic; 1 tsp Fresh sage; 1 cup Vegetable broth; 4 oz Chicken breast; 0.5 cup Greek yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage

Oven-roasted butternut squash blended into a silky puree with aromatic sage and topped with tender shredded chicken and a creamy dollop of yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

8.3g

Carbs

51.0g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Fresh sage

1 cup Vegetable broth

4 oz Chicken breast

0.5 cup Greek yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper, then spread in a single layer on the baking sheet.
3
Roast the squash for 25 to 30 minutes until the edges are golden brown and the flesh is tender.
4
While the squash roasts, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it using two forks.
5
In a large pot over medium heat, sauté the diced yellow onion and minced garlic until translucent and fragrant.
6
Stir in the chopped fresh sage and cook for one minute to release the oils.
7
Add the roasted butternut squash and vegetable broth to the pot, bringing the mixture to a gentle simmer.
8
Use an immersion blender to puree the soup until it is completely smooth and silky.
9
Fold the shredded chicken into the soup and heat through for 2 minutes.
10
Ladle the soup into a bowl and finish with a dollop of plain Greek yogurt.