Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 cup Butternut squash; 2 cup Chicken bone broth; 0.5 tbsp Extra virgin olive oil; 1 tbsp Full-fat coconut milk; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.25 tsp Cinnamon; 1 tbsp Fresh chives

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 savory bone broth and topped with tender shredded chicken for a comforting, protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.3g

Fat

14.2g

Carbs

49.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 cup Butternut squash

2 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

1 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Cinnamon

1 tbsp Fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
2
Roast the squash for 25 minutes until tender and slightly caramelized at the edges.
3
While squash roasts, poach the chicken breast in simmering water until cooked through, then shred with two forks.
4
Place the roasted squash, bone broth, garlic powder, and cinnamon into a high-speed blender.
5
Blend until completely smooth and creamy, then transfer to a small pot to warm over medium heat.
6
Stir in the coconut milk for extra richness.
7
Pour the soup into a bowl, top with the shredded chicken, and garnish with fresh chives.