Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup butternut squash; 5 oz chicken breast; 1 cup chicken bone broth; 1 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 1 tsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg

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

Velvety roasted butternut squash blended with aromatic sage and savory bone broth, topped with tender shredded chicken for a satisfying and protein-packed meal.

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NUTRITION

Protein

46.7g

Fat

6.9g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

2 cup butternut squash

5 oz chicken breast

1 cup chicken bone broth

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

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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 roast for 25-30 minutes until tender and caramelized.
3
While the squash roasts, sauté the diced onion and minced garlic in a large pot over medium heat until translucent.
4
Add the roasted squash, chopped sage, and ground nutmeg to the pot, stirring for 1 minute to release the aromatics.
5
Pour in the chicken bone broth and bring the mixture to a gentle simmer.
6
Use an immersion blender to puree the soup until it reaches a completely smooth and velvety consistency.
7
Stir in the pre-cooked shredded chicken breast and heat through for 2-3 minutes before serving.