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; 5 oz cooked chicken breast; 0.5 tbsp extra virgin olive oil; 1 cup chicken bone broth; 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

Oven-roasted butternut squash blended into a silky puree with aromatic sage and topped with tender shredded chicken for a satisfying protein boost.

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NUTRITION

Protein

53.9g

Fat

13.4g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz cooked chicken breast

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

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, diced onion, and smashed garlic clove with the olive oil on the prepared baking sheet.
3
Roast for 25 to 30 minutes or until the squash is fork-tender and slightly caramelized around the edges.
4
Transfer the roasted vegetables into a high-speed blender and add the chicken bone broth, fresh sage, sea salt, black pepper, and nutmeg.
5
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
6
Pour the soup into a bowl and stir in the warm shredded chicken breast to incorporate.
7
Garnish with an extra leaf of fresh sage and serve immediately.