Roasted Butternut Squash Soup with Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash Soup with Sage

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage

Velvety roasted butternut squash blended with aromatic sage and topped with tender shredded chicken for a comforting, protein-packed meal.

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NUTRITION

512kcal
Protein
50.0g
Fat
19.0g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

5 oz Chicken breast

0.5 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1 tbsp Fresh sage

1.5 cups Chicken broth

2 tbsp Coconut milk

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 large baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash and the whole chicken breast with olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast for 25 minutes or until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.

  • 4

    Remove the chicken from the pan and use two forks to shred it into fine pieces, then set it aside.

  • 5

    In a large pot over medium heat, sauté the diced yellow onion, minced garlic, and chopped fresh sage until the onions are translucent and fragrant.

  • 6

    Add the roasted butternut squash and chicken broth to the pot, bringing the mixture to a gentle simmer for about 5 minutes to meld the flavors.

  • 7

    Use an immersion blender to purée the soup directly in the pot until it reaches a perfectly smooth and velvety consistency.

  • 8

    Stir in the full-fat coconut milk and the shredded chicken, warming through for one minute before serving in deep bowls.

Roasted Butternut Squash Soup with Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash Soup with Sage

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage

Velvety roasted butternut squash blended with aromatic sage and topped with tender shredded chicken for a comforting, protein-packed meal.

NUTRITION

512kcal
Protein
50.0g
Fat
19.0g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

5 oz Chicken breast

0.5 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1 tbsp Fresh sage

1.5 cups Chicken broth

2 tbsp Coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash and the whole chicken breast with olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast for 25 minutes or until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.

  • 4

    Remove the chicken from the pan and use two forks to shred it into fine pieces, then set it aside.

  • 5

    In a large pot over medium heat, sauté the diced yellow onion, minced garlic, and chopped fresh sage until the onions are translucent and fragrant.

  • 6

    Add the roasted butternut squash and chicken broth to the pot, bringing the mixture to a gentle simmer for about 5 minutes to meld the flavors.

  • 7

    Use an immersion blender to purée the soup directly in the pot until it reaches a perfectly smooth and velvety consistency.

  • 8

    Stir in the full-fat coconut milk and the shredded chicken, warming through for one minute before serving in deep bowls.