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; 4 oz Chicken breast; 2 cups Chicken bone broth; 0.5 tbsp Extra virgin olive oil; 0.25 cup Yellow onion; 2 cloves Garlic; 4 leaves Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 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 butternut squash roasted with fragrant sage and simmered in bone broth, served with tender chicken for a comforting, savory finish.

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NUTRITION

Protein

38.8g

Fat

8.7g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

4 oz Chicken breast

2 cups Chicken bone broth

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

4 leaves Fresh sage

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 and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and chicken breast with the extra virgin olive oil, sea salt, and black pepper.
3
Roast for 25-30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
4
While roasting, sauté the chopped yellow onion in a large pot over medium heat until translucent.
5
Add the minced garlic and fresh sage leaves to the pot and cook for 1 minute until fragrant.
6
Remove the roasted chicken from the oven and shred it into bite-sized pieces using two forks.
7
Add the roasted squash and chicken bone broth to the pot; bring to a gentle simmer for 5 minutes.
8
Use an immersion blender to puree the soup base until completely smooth and velvety.
9
Stir in the shredded chicken and ground nutmeg, then serve immediately.