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 cup chicken bone broth; 0.5 tbsp olive oil; 0.5 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

Velvety roasted butternut squash simmered with aromatic sage and protein-rich chicken for a comforting, golden soup that warms from the inside out.

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NUTRITION

Protein

37.3g

Fat

11.0g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

4 oz chicken breast

1 cup chicken bone broth

0.5 tbsp olive oil

0.5 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 with half the olive oil, sea salt, and black pepper.
2
Roast squash and chicken breast on a parchment-lined sheet for 25 minutes until squash is tender and chicken is cooked through.
3
Heat remaining olive oil in a large pot over medium heat, then sauté onions and garlic until translucent and fragrant.
4
Shred the cooked chicken breast into bite-sized pieces and set aside.
5
Add the roasted squash, bone broth, sage, and nutmeg to the pot; bring to a light simmer.
6
Use an immersion blender to puree the soup until completely smooth and velvety.
7
Stir the shredded chicken back into the soup and serve warm.