Name: Roasted Butternut Squash Soup with Sage and Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups butternut squash; 0.5 tbsp olive oil; 0.5 cup yellow onion; 1 clove garlic; 1.5 cups vegetable broth; 2 tbsp full-fat coconut milk; 1 tsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Butternut Squash Soup with Sage and Chicken

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 and Chicken

Oven-roasted butternut squash blended into a velvety soup with aromatic sage and tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

49.2g

Fat

20.2g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 tbsp olive oil

0.5 cup yellow onion

1 clove garlic

1.5 cups vegetable broth

2 tbsp full-fat coconut milk

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 baking sheet with parchment paper.
2
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper, then roast for 25-30 minutes until tender and caramelized.
3
While the squash roasts, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then remove and shred with two forks.
4
In a large pot, heat the remaining olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
5
Add the roasted squash, chopped fresh sage, and vegetable broth to the pot; bring to a light simmer for 10 minutes to meld the flavors.
6
Use an immersion blender to puree the soup until completely smooth and velvety.
7
Stir in the coconut milk and the shredded chicken, heating through for another 2 minutes before serving.