Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup butternut squash; 0.5 cup yellow onion; 1 clove garlic; 1 cup chicken broth; 1 tsp olive oil; 0.25 cup greek yogurt; 4 leaf fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper

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 blended into a creamy soup, served with succulent sliced chicken breast for a protein-packed finish.

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NUTRITION

Protein

55.7g

Fat

14.1g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup butternut squash

0.5 cup yellow onion

1 clove garlic

1 cup chicken broth

1 tsp olive oil

0.25 cup greek yogurt

4 leaf fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the butternut squash cubes and onion with olive oil, salt, and pepper on the sheet.
3
Season the chicken breast with salt and pepper and place it on the same baking sheet.
4
Roast for 20-25 minutes until chicken is cooked through and squash is fork-tender.
5
Transfer the roasted squash and onions to a blender with the chicken broth, garlic, and sage leaves.
6
Blend on high until the texture is smooth and creamy, then pour into a serving bowl.
7
Slice the roasted chicken breast and arrange it on top of the soup with a dollop of Greek yogurt.