Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 medium yellow onion; 2 cloves garlic; 1.5 cups low-sodium chicken broth; 3 oz cooked chicken breast; 0.25 cup plain non-fat Greek yogurt; 1 tsp fresh thyme

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

Velvety roasted butternut squash blended with aromatic herbs and topped with protein-rich shredded chicken and a creamy Greek yogurt swirl.

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NUTRITION

Protein

42.7g

Fat

17.6g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 medium yellow onion

2 cloves garlic

1.5 cups low-sodium chicken broth

3 oz cooked chicken breast

0.25 cup plain non-fat Greek yogurt

1 tsp fresh thyme

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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 with olive oil, sea salt, and black pepper directly on the baking sheet until evenly coated.
3
Roast the squash for 25 to 30 minutes until it is fork-tender and slightly caramelized around the edges.
4
While the squash roasts, dice the onion and mince the garlic.
5
In a large pot over medium heat, sauté the onion and garlic with a splash of water or broth until translucent and fragrant.
6
Add the roasted squash and the chicken broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.
7
Use an immersion blender to puree the soup until completely smooth and velvety.
8
Stir in the shredded cooked chicken breast and fresh thyme, allowing it to heat through for another 2 minutes.
9
Ladle the soup into bowls and finish each serving with a dollop of Greek yogurt swirled into the center.