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

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

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

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NUTRITION

Protein

49.4g

Fat

12.5g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

4 oz chicken breast

0.5 tbsp olive oil

2 cups chicken bone broth

0.25 cup yellow onion

2 cloves 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 toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
2
Roast the squash for 25-30 minutes until it is fork-tender and slightly caramelized on the edges.
3
While the squash roasts, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.
4
In a large pot, heat the remaining olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
5
Add the roasted squash, chicken bone broth, chopped sage, and nutmeg to the pot, bringing the mixture to a gentle simmer for 10 minutes.
6
Use an immersion blender to puree the soup directly in the pot until it is completely smooth and creamy.
7
Stir the shredded chicken into the soup to heat through and serve immediately.