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; 1.5 cups chicken bone broth; 1 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 1 tsp dried sage; 4 whole fresh sage leaves; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp pumpkin seeds

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 and chicken breast blended into a silky, herb-infused soup topped with fragrant crispy sage leaves and crunchy pepitas.

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NUTRITION

Protein

38.8g

Fat

20.3g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

4 oz chicken breast

1.5 cups chicken bone broth

1 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp dried sage

4 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, chicken breast, and diced onion with the olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast for 25 minutes or until the squash is fork-tender and the chicken has reached an internal temperature of 165°F.
4
Remove the chicken from the tray and shred it into small, bite-sized pieces using two forks, then set aside.
5
Transfer the roasted squash and onions into a high-speed blender.
6
Add the garlic clove, dried sage, and chicken bone broth to the blender.
7
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
8
Pour the soup into a serving bowl and stir in the shredded chicken.
9
Top with fresh sage leaves and pumpkin seeds for a savory crunch before serving.