Roasted Butternut Squash Soup with Sage and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash Soup with Sage and Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Chicken

Oven-roasted butternut squash blended with aromatic sage and savory bone broth, topped with juicy pan-seared chicken breast for a velvety and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
49.0g
Fat
10.0g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

4.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1.5 cups 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 Ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the squash on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are golden and caramelized.

  • 3

    While the squash roasts, season the chicken breast with sea salt and black pepper, then sear in a pan over medium heat until cooked through.

  • 4

    In a medium pot, sauté the diced yellow onion and minced garlic in the remaining olive oil until translucent and fragrant.

  • 5

    Add the roasted butternut squash, chicken bone broth, fresh sage leaves, and ground nutmeg to the pot, bringing the mixture to a gentle simmer for 10 minutes.

  • 6

    Carefully use an immersion blender to puree the soup until it reaches a completely smooth, velvety consistency.

  • 7

    Slice the seared chicken breast into thin strips and serve it directly on top of the warm soup for a protein-packed finish.

Roasted Butternut Squash Soup with Sage and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash Soup with Sage and Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Sage and Chicken

Oven-roasted butternut squash blended with aromatic sage and savory bone broth, topped with juicy pan-seared chicken breast for a velvety and satisfying meal.

NUTRITION

386kcal
Protein
49.0g
Fat
10.0g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

4.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1.5 cups 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 Ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the squash on a parchment-lined baking sheet and roast for 25-30 minutes until the edges are golden and caramelized.

  • 3

    While the squash roasts, season the chicken breast with sea salt and black pepper, then sear in a pan over medium heat until cooked through.

  • 4

    In a medium pot, sauté the diced yellow onion and minced garlic in the remaining olive oil until translucent and fragrant.

  • 5

    Add the roasted butternut squash, chicken bone broth, fresh sage leaves, and ground nutmeg to the pot, bringing the mixture to a gentle simmer for 10 minutes.

  • 6

    Carefully use an immersion blender to puree the soup until it reaches a completely smooth, velvety consistency.

  • 7

    Slice the seared chicken breast into thin strips and serve it directly on top of the warm soup for a protein-packed finish.