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; 5 oz chicken breast; 1 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1.5 cups vegetable broth; 4 leaves fresh sage; 0.5 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

Oven-roasted butternut squash and aromatics blended into a velvety soup, topped with savory shredded chicken and crisp sage for a comforting, protein-packed meal.

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NUTRITION

Protein

36.4g

Fat

17.8g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

1 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1.5 cups vegetable broth

4 leaves fresh sage

0.5 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

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PREPARATION

1
Preheat oven to 400°F. Toss butternut squash with half the olive oil, sea salt, and black pepper on a baking sheet.
2
Roast for 25-30 minutes until the squash is tender and slightly caramelized.
3
While the squash roasts, poach the chicken breast in water until cooked through, then shred with two forks.
4
In a large pot, sauté the diced onion, minced garlic, and fresh sage in the remaining olive oil over medium heat until translucent.
5
Add the roasted squash, vegetable broth, and ground nutmeg to the pot; bring to a simmer for 10 minutes to meld flavors.
6
Use an immersion blender to puree the soup until completely smooth and velvety.
7
Stir the shredded chicken into the soup and serve warm.