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 cup Butternut squash; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Yellow onion; 1 clove Garlic; 1.5 cup Chicken bone broth; 4 oz Chicken breast; 1 tbsp Nonfat Greek yogurt; 4 leaves Fresh sage

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 roasted butternut squash simmered in savory bone broth and topped with tender shredded chicken and fragrant crisped sage.

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NUTRITION

Protein

39.8g

Fat

11.0g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

1 clove Garlic

1.5 cup Chicken bone broth

4 oz Chicken breast

1 tbsp Nonfat Greek yogurt

4 leaves Fresh sage

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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 olive oil, sea salt, and black pepper, then spread in a single layer on the sheet.
3
Roast the squash for 25-30 minutes until tender and the edges are slightly caramelized.
4
While the squash roasts, sauté the chopped onion and minced garlic in a medium pot over medium heat until translucent.
5
Add the roasted squash and chicken bone broth to the pot and bring to a gentle simmer for 5 minutes.
6
Use an immersion blender to puree the soup directly in the pot until it reaches a smooth, velvety consistency.
7
Stir in the pre-cooked shredded chicken breast and heat through for an additional 2 minutes.
8
Ladle the soup into a bowl and garnish with a dollop of Greek yogurt and fresh sage leaves.