Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 4 oz Chicken breast; 1.5 cups Chicken bone broth; 2 tsp Olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground nutmeg; 0.25 tsp Dried thyme

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

Velvety butternut squash roasted until caramelized and blended with savory bone broth and tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

39.4g

Fat

12.3g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

4 oz Chicken breast

1.5 cups Chicken bone broth

2 tsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground nutmeg

0.25 tsp Dried thyme

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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 1 teaspoon of olive oil, sea salt, and black pepper.
3
Roast the squash for 25-30 minutes until the edges are golden and tender.
4
While the squash roasts, poach the chicken breast in water or extra broth until the internal temperature reaches 165°F, then shred with two forks.
5
In a large pot, sauté the diced onion and minced garlic in the remaining teaspoon of olive oil until translucent and fragrant.
6
Add the roasted squash, chicken bone broth, nutmeg, and dried thyme to the pot and simmer for 10 minutes to meld flavors.
7
Use an immersion blender to puree the soup until completely smooth and creamy.
8
Stir the shredded chicken into the velvety soup and serve warm.