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 cubed butternut squash; 0.5 cup chopped yellow onion; 2 cloves garlic; 0.5 tbsp extra virgin olive oil; 1 cup low-sodium chicken broth; 1 tsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 oz cooked shredded chicken breast; 1 tbsp raw pumpkin seeds

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 and aromatics blended into a velvety soup, finished with fragrant sage and savory shredded chicken.

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NUTRITION

Protein

53.3g

Fat

16.9g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed butternut squash

0.5 cup chopped yellow onion

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

1 tsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

5 oz cooked shredded chicken breast

1 tbsp raw pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, chopped onion, and garlic cloves with the extra virgin olive oil until evenly coated.
3
Spread the vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes until the squash is fork-tender and caramelized.
4
Transfer the roasted vegetables into a high-speed blender and add the chicken broth, fresh sage, sea salt, and black pepper.
5
Blend on high until the mixture is completely smooth and achieves a velvety consistency.
6
Pour the soup into a serving bowl and stir in the warm shredded chicken breast to incorporate.
7
Garnish with raw pumpkin seeds for a clean crunch and serve immediately.