Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups butternut squash; 0.5 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1.5 cups vegetable broth; 4 leaves sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp 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 served with tender pan-seared chicken breast for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

49.4g

Fat

13.9g

Carbs

57.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1.5 cups vegetable broth

4 leaves sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp 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 0.5 tbsp of olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.
3
While the squash roasts, heat the remaining 0.5 tbsp of olive oil in a skillet over medium heat and cook the chicken breast until it reaches an internal temperature of 165°F.
4
Remove the chicken from the pan to rest, then in a soup pot, sauté the diced onion and minced garlic until soft and fragrant.
5
Add the roasted squash, nutmeg, and vegetable broth to the pot and bring to a gentle simmer for 5 minutes.
6
Use an immersion blender to process the soup until it is completely smooth and velvety.
7
Slice the rested chicken breast and serve it on top of the warm soup, garnished with fresh sage leaves.