Name: Roasted Butternut Squash and Sage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 medium yellow onion; 2 cloves garlic; 1 tsp fresh sage; 1.5 cups low-sodium chicken broth; 5 oz cooked chicken breast

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 and Sage Soup

Velvety butternut squash roasted until caramelized, then blended with fragrant sage and topped with tender shredded chicken for a satisfying, protein-packed finish.

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NUTRITION

Protein

50.2g

Fat

13g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium yellow onion

2 cloves garlic

1 tsp fresh sage

1.5 cups low-sodium chicken broth

5 oz cooked chicken breast

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed butternut squash, halved onion, and whole garlic cloves with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast the vegetables for 25 to 30 minutes, or until the squash is fork-tender and the edges have developed a deep golden-brown caramelization.
4
Transfer the roasted squash, onion, and the softened garlic (squeezed out of its skin) into a high-speed blender.
5
Add the low-sodium chicken broth and fresh sage leaves to the blender and process on high until the mixture is completely smooth and velvety.
6
Pour the soup into a medium saucepan over medium-low heat to warm through.
7
Stir in the shredded cooked chicken breast and simmer for 3 to 5 minutes until the chicken is hot and the flavors are well combined.
8
Ladle into a bowl and enjoy while warm.