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; 4 oz chicken breast; 1.5 cups chicken bone broth; 1 tbsp extra virgin olive oil; 0.25 cup yellow onion; 2 cloves garlic; 1 tbsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 puréed with fragrant sage and savory bone broth, featuring tender shredded chicken for a velvety finish that warms the soul.

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NUTRITION

Protein

39.2g

Fat

18g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

4 oz chicken breast

1.5 cups chicken bone broth

1 tbsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

1 tbsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat oven to 400°F and toss butternut squash cubes with half the olive oil, salt, and pepper on a parchment-lined baking sheet.
2
Roast the squash for 25-30 minutes until tender and caramelized at the edges.
3
While squash roasts, poach or pan-sear the chicken breast until cooked through, then shred it with two forks and set aside.
4
In a large pot, sauté chopped onion and minced garlic in the remaining olive oil over medium heat until translucent.
5
Add the roasted squash, bone broth, fresh sage, and nutmeg to the pot, bringing the mixture to a gentle simmer.
6
Use an immersion blender to process the soup until completely smooth and creamy.
7
Stir the shredded chicken into the soup to warm through, then serve immediately.