Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 cups Butternut squash; 0.5 cup Yellow onion; 0.5 tbsp Extra virgin olive oil; 1.5 cups Low-sodium chicken bone broth; 1 tbsp Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Ground nutmeg; 0.5 tbsp 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 chicken breast blended into a silky, velvety soup infused with fragrant fresh sage and warm nutmeg.

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NUTRITION

Protein

52.5g

Fat

16.5g

Carbs

55.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 cups Butternut squash

0.5 cup Yellow onion

0.5 tbsp Extra virgin olive oil

1.5 cups Low-sodium chicken bone broth

1 tbsp Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

0.5 tbsp Pumpkin seeds

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and chopped yellow onion with 0.5 tbsp olive oil, sea salt, and black pepper.
3
Place the chicken breast on the same sheet and roast for 25-30 minutes until the squash is tender and chicken reaches 165°F.
4
Remove the chicken from the pan, shred it into bite-sized pieces using two forks, and set aside.
5
Transfer the roasted squash and onions into a high-speed blender.
6
Add the chicken bone broth, fresh sage, and ground nutmeg to the blender.
7
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
8
Pour the soup into a bowl, stir in the shredded chicken, and top with pumpkin seeds for a satisfying crunch.