Name: Roasted Butternut Squash Soup with Sage and Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium butternut squash; 4 oz chicken breast; 0.25 tbsp extra virgin olive oil; 1.5 cups chicken bone broth; 0.5 medium yellow onion; 2 cloves garlic; 1 tbsp fresh sage; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg

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.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Shredded Chicken

Oven-roasted butternut squash blended into a velvety soup with aromatic sage and savory shredded chicken for a comforting, protein-rich meal.

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NUTRITION

Protein

40.5g

Fat

9.1g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

0.5 medium butternut squash

4 oz chicken breast

0.25 tbsp extra virgin olive oil

1.5 cups chicken bone broth

0.5 medium yellow onion

2 cloves garlic

1 tbsp fresh sage

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel, seed, and cube the butternut squash into 1-inch pieces, then toss with half of the olive oil and a pinch of salt.
3
Roast the squash for 25-30 minutes until tender and caramelized at the edges.
4
While the squash roasts, poach or pan-sear the chicken breast until cooked through, then shred it into bite-sized pieces.
5
In a large pot, heat the remaining olive oil over medium heat and sauté the diced onion and garlic until translucent and fragrant.
6
Add the roasted squash, chicken bone broth, chopped sage, salt, pepper, and nutmeg to the pot.
7
Use an immersion blender to puree the soup until completely smooth and velvety.
8
Stir in the shredded chicken and simmer for 5 minutes to allow the flavors to meld before serving.