Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Butternut squash; 4 oz Chicken breast; 1 cup Chicken bone broth; 0.5 cup Nonfat Greek yogurt; 0.5 tbsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh sage

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

Oven-roasted butternut squash blended with savory bone broth and topped with tender shredded chicken and a velvety dollop of Greek yogurt.

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NUTRITION

Protein

46.7g

Fat

9.2g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

4 oz Chicken breast

1 cup Chicken bone broth

0.5 cup Nonfat Greek yogurt

0.5 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh sage

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the squash for 25-30 minutes until the edges are golden brown and the flesh is fork-tender.
4
While the squash roasts, sauté the diced onion and minced garlic in a small pan over medium heat until translucent.
5
Transfer the roasted squash, sautéed aromatics, and chicken bone broth into a high-speed blender.
6
Blend on high until the mixture is completely smooth and creamy.
7
Pour the soup into a bowl and stir in the cooked shredded chicken breast.
8
Top with a generous dollop of Greek yogurt and a sprinkle of fresh chopped sage before serving.