Roasted Butternut Squash Soup with Sage and Shredded Chicken

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

Roasted Butternut Squash Soup with Sage and Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Shredded Chicken

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

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NUTRITION

554kcal
Protein
55.1g
Fat
13.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

1 cup chicken bone broth

0.5 tbsp extra virgin 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 nutmeg

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PREPARATION

  • 1

    Preheat oven to 400°F and toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

  • 2

    Roast the squash for 25 to 30 minutes until the edges are golden brown and the flesh is completely tender.

  • 3

    While the squash roasts, cook the chicken breast in a skillet or steamer until it reaches an internal temperature of 165°F, then shred it finely using two forks.

  • 4

    In a large soup pot, heat the remaining olive oil over medium heat and sauté the chopped onion and minced garlic until translucent and fragrant.

  • 5

    Add the roasted squash, chicken bone broth, chopped sage, and nutmeg to the pot, stirring to combine all ingredients.

  • 6

    Use an immersion blender to process the mixture directly in the pot until the soup is perfectly smooth and velvety in texture.

  • 7

    Fold the shredded chicken into the soup and simmer on low for 5 minutes to allow the flavors to meld before serving.

Roasted Butternut Squash Soup with Sage and Shredded Chicken

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

Roasted Butternut Squash Soup with Sage and Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Shredded Chicken

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

NUTRITION

554kcal
Protein
55.1g
Fat
13.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

1 cup chicken bone broth

0.5 tbsp extra virgin 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 nutmeg

PREPARATION

  • 1

    Preheat oven to 400°F and toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

  • 2

    Roast the squash for 25 to 30 minutes until the edges are golden brown and the flesh is completely tender.

  • 3

    While the squash roasts, cook the chicken breast in a skillet or steamer until it reaches an internal temperature of 165°F, then shred it finely using two forks.

  • 4

    In a large soup pot, heat the remaining olive oil over medium heat and sauté the chopped onion and minced garlic until translucent and fragrant.

  • 5

    Add the roasted squash, chicken bone broth, chopped sage, and nutmeg to the pot, stirring to combine all ingredients.

  • 6

    Use an immersion blender to process the mixture directly in the pot until the soup is perfectly smooth and velvety in texture.

  • 7

    Fold the shredded chicken into the soup and simmer on low for 5 minutes to allow the flavors to meld before serving.