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; 0.5 tbsp olive oil; 4.5 oz chicken breast; 1 cup chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 4 leaves fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp 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

Velvety roasted butternut squash blended with aromatic sage and savory bone broth, topped with tender shredded chicken for a satisfying, protein-packed bowl.

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NUTRITION

Protein

48.7g

Fat

9.3g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

0.5 tbsp olive oil

4.5 oz chicken breast

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

4 leaves fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp nutmeg

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PREPARATION

1
Preheat your oven to 400°F and toss the cubed butternut squash with olive oil, sea salt, and black pepper on a large baking sheet.
2
Roast the squash for 25-30 minutes until the pieces are tender and slightly caramelized around the edges.
3
While the squash roasts, sauté the chopped onion, minced garlic, and sage leaves in a pot over medium heat until fragrant and translucent.
4
Add the roasted squash and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 5 minutes to meld the flavors.
5
Use an immersion blender to puree the soup directly in the pot until it reaches a completely smooth and creamy consistency.
6
Stir in the cooked shredded chicken breast and a pinch of nutmeg, heating through for 2 minutes before serving in a warm bowl.