Name: Roasted Butternut Squash Soup with Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup butternut squash; 0.5 cup vegetable broth; 1 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 tbsp Greek yogurt

Roasted Butternut Squash Soup with Herb 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 Herb Chicken

Oven-roasted butternut squash blended into a velvety puree and topped with herb-seasoned chicken breast for a satisfying, protein-packed meal.

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NUTRITION

Protein

36.1g

Fat

9.5g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

0.5 cup vegetable broth

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp Greek yogurt

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the butternut squash cubes, yellow onion, garlic, and chicken breast with olive oil, sea salt, black pepper, and dried thyme.
3
Roast for 25 minutes until the butternut squash is tender and the chicken reaches an internal temperature of 165°F.
4
Remove the chicken from the tray and slice it into thin strips.
5
Place the roasted butternut squash, yellow onion, and garlic into a high-speed blender with the vegetable broth.
6
Blend the mixture until it is completely smooth and velvety.
7
Pour the soup into a bowl and garnish with the sliced chicken and a swirl of Greek yogurt.