YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Soup with Sage
Velvety butternut squash roasted until caramelized and blended with savory bone broth and tender shredded chicken for a protein-packed, aromatic meal.
INGREDIENTS
1.5 cups butternut squash
4.5 oz chicken breast
1 cup chicken bone broth
0.5 tbsp extra virgin olive oil
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
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on the prepared tray.
Roast the squash for 25 to 30 minutes until it is tender and the edges are slightly caramelized.
While the squash roasts, heat the remaining olive oil in a large pot over medium heat and sauté the diced onion, minced garlic, and sage leaves until fragrant.
Add the roasted squash and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.
Use an immersion blender to process the soup until it reaches a completely smooth and velvety consistency.
Stir in the pre-cooked shredded chicken breast and a pinch of nutmeg, heating through for 2 minutes before serving hot.