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

Oven-roasted butternut squash and aromatics blended with savory bone broth and topped with aromatic sage and tender pulled chicken for a velvety finish.

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NUTRITION

468kcal
Protein
40.3g
Fat
16.6g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup butternut squash

2 cup chicken bone broth

1 tbsp extra virgin olive oil

0.5 cup yellow onion

2 clove garlic

1 tbsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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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 and the chicken breast with the olive oil, sea salt, black pepper, and ground nutmeg until evenly coated.

  • 3

    Spread the squash and chicken in a single layer on the baking sheet and roast for 25 minutes or until the squash is fork-tender and the chicken is fully cooked.

  • 4

    While the roasting finishes, sauté the diced yellow onion and minced garlic in a large pot over medium heat until they become soft and translucent.

  • 5

    Remove the chicken from the oven and use two forks to shred it into small bite-sized pieces.

  • 6

    Add the roasted squash and the chicken bone broth to the pot with the onions and garlic.

  • 7

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

  • 8

    Stir the shredded chicken and chopped fresh sage into the soup and simmer for an additional 5 minutes to allow the flavors to meld before serving.

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

Oven-roasted butternut squash and aromatics blended with savory bone broth and topped with aromatic sage and tender pulled chicken for a velvety finish.

NUTRITION

468kcal
Protein
40.3g
Fat
16.6g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup butternut squash

2 cup chicken bone broth

1 tbsp extra virgin olive oil

0.5 cup yellow onion

2 clove garlic

1 tbsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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 and the chicken breast with the olive oil, sea salt, black pepper, and ground nutmeg until evenly coated.

  • 3

    Spread the squash and chicken in a single layer on the baking sheet and roast for 25 minutes or until the squash is fork-tender and the chicken is fully cooked.

  • 4

    While the roasting finishes, sauté the diced yellow onion and minced garlic in a large pot over medium heat until they become soft and translucent.

  • 5

    Remove the chicken from the oven and use two forks to shred it into small bite-sized pieces.

  • 6

    Add the roasted squash and the chicken bone broth to the pot with the onions and garlic.

  • 7

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

  • 8

    Stir the shredded chicken and chopped fresh sage into the soup and simmer for an additional 5 minutes to allow the flavors to meld before serving.