Name: Roasted Butternut Squash Soup with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup butternut squash; 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 1 cup chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 4 leaf fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 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

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

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NUTRITION

Protein

43.5g

Fat

10.3g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cup butternut squash

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

4 leaf fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and the chicken breast with extra virgin olive oil, sea salt, and black pepper.
3
Roast for 25-30 minutes until the squash is fork-tender and the chicken is fully cooked through.
4
While roasting, sauté the diced yellow onion and minced garlic in a small pan over medium heat until translucent.
5
Add the fresh sage leaves to the pan for the last minute of sautéing to release their aromatic oils.
6
Transfer the roasted squash, sautéed onion mixture, chicken bone broth, and ground nutmeg into a high-speed blender.
7
Blend on high until the soup is completely smooth and velvety.
8
Shred the roasted chicken breast with two forks and stir it into the warm soup before serving.