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.

Roasted Butternut Squash Soup with Sage and Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Shredded Chicken

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

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NUTRITION

498kcal
Protein
57.4g
Fat
12.2g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

4 ounce chicken breast

2 cup butternut squash, cubed

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion, diced

2 clove garlic, minced

2 cup low-sodium chicken bone broth

1 tbsp fresh sage, chopped

0.25 cup plain non-fat Greek yogurt

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 (200°C) and line two baking sheets with parchment paper.

  • 2

    Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on one baking sheet.

  • 3

    Place the chicken breast on the second baking sheet and season lightly with salt and pepper.

  • 4

    Roast both the squash and the chicken for 25 to 30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.

  • 5

    While roasting, heat the remaining olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until translucent.

  • 6

    Add the roasted butternut squash, chicken bone broth, chopped sage, and nutmeg to the pot.

  • 7

    Bring the mixture to a gentle simmer for 5 minutes to meld the flavors.

  • 8

    Use an immersion blender to puree the soup until it is completely smooth and silky.

  • 9

    Shred the roasted chicken breast using two forks and stir it into the soup along with the Greek yogurt for added creaminess.

  • 10

    Adjust seasoning if necessary and serve hot in deep bowls.

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.

Roasted Butternut Squash Soup with Sage and Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Shredded Chicken

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

NUTRITION

498kcal
Protein
57.4g
Fat
12.2g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

4 ounce chicken breast

2 cup butternut squash, cubed

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion, diced

2 clove garlic, minced

2 cup low-sodium chicken bone broth

1 tbsp fresh sage, chopped

0.25 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

  • 2

    Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on one baking sheet.

  • 3

    Place the chicken breast on the second baking sheet and season lightly with salt and pepper.

  • 4

    Roast both the squash and the chicken for 25 to 30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.

  • 5

    While roasting, heat the remaining olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until translucent.

  • 6

    Add the roasted butternut squash, chicken bone broth, chopped sage, and nutmeg to the pot.

  • 7

    Bring the mixture to a gentle simmer for 5 minutes to meld the flavors.

  • 8

    Use an immersion blender to puree the soup until it is completely smooth and silky.

  • 9

    Shred the roasted chicken breast using two forks and stir it into the soup along with the Greek yogurt for added creaminess.

  • 10

    Adjust seasoning if necessary and serve hot in deep bowls.