Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 cups Butternut squash; 1 cup Chicken bone broth; 2 tsp Extra virgin olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 4 leaves Fresh sage; 0.25 cup Plain Greek yogurt; 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 roasted butternut squash simmered with aromatic sage and bone broth, served with protein-rich shredded chicken and a cool dollop of Greek yogurt.

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NUTRITION

Protein

50.8g

Fat

17.9g

Carbs

52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 cups Butternut squash

1 cup Chicken bone broth

2 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

4 leaves Fresh sage

0.25 cup Plain Greek yogurt

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 and chicken breast with 1 teaspoon of olive oil and a pinch of salt.
3
Roast for 25 minutes until the squash is fork-tender and the chicken is cooked through to an internal temperature of 165°F.
4
While roasting, heat the remaining teaspoon of olive oil in a small pot over medium heat and sauté the onion, garlic, and sage leaves until the onion is translucent.
5
Remove the chicken from the oven and shred it using two forks, then set it aside.
6
Transfer the roasted squash and the sautéed onion mixture into a high-speed blender with the bone broth and blend until completely smooth.
7
Pour the blended soup back into the pot, stir in the shredded chicken, and season with the remaining salt and pepper.
8
Heat the soup through for 2 minutes and serve in a bowl topped with a dollop of Greek yogurt.