Name: Roasted Butternut Squash Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 oz chicken breast; 2 cups chicken bone broth; 0.5 cup yellow onion; 2 cloves garlic; 0.25 tsp ground nutmeg; 0.25 tsp ground ginger

Roasted Butternut Squash Soup with Shredded Chicken

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 Shredded Chicken

Oven-roasted butternut squash blended into a silky puree with savory bone broth and topped with tender shredded chicken for a protein-packed, comforting bowl.

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NUTRITION

Protein

42.3g

Fat

16.5g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 oz chicken breast

2 cups chicken bone broth

0.5 cup yellow onion

2 cloves garlic

0.25 tsp ground nutmeg

0.25 tsp ground ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed butternut squash with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the squash for 25 minutes until tender and slightly caramelized around the edges.
4
Sauté diced onion and minced garlic in a large pot over medium heat until translucent.
5
Pour in chicken bone broth and add the chicken breast, simmering for 12 minutes until cooked through.
6
Transfer the chicken to a plate and shred it using two forks.
7
Add the roasted squash, nutmeg, and ginger to the broth pot and puree with an immersion blender until smooth.
8
Return the shredded chicken to the pot and stir to combine before serving warm.