Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Butternut squash; 0.5 cup Yellow onion; 1 tsp Olive oil; 1.5 cups Chicken bone broth; 4.5 oz Chicken breast; 2 cloves Garlic; 1 tsp Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Roasted butternut squash and aromatics blended into a velvety soup, topped with savory shredded chicken and crispy sage leaves.

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NUTRITION

Protein

49.4g

Fat

9.9g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 cup Yellow onion

1 tsp Olive oil

1.5 cups Chicken bone broth

4.5 oz Chicken breast

2 cloves Garlic

1 tsp Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash and chopped yellow onion on the baking sheet, tossing them with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and shows golden caramelized edges.
4
Transfer the roasted squash and onions into a high-speed blender, then add the chicken bone broth, garlic cloves, and fresh sage.
5
Blend on high until the soup reaches a completely smooth and velvety consistency.
6
Pour the blended soup into a medium saucepan over medium-low heat.
7
Fold in the cooked, shredded chicken breast and stir gently until the protein is thoroughly heated through.
8
Divide into bowls and serve immediately, garnished with an extra leaf of sage for a fragrant finish.