Name: Roasted Butternut Squash Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium butternut squash; 4 oz chicken breast; 0.5 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 2 cups chicken broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg; 1 tsp fresh sage

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 and topped with tender shredded chicken and a hint of warm nutmeg.

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NUTRITION

Protein

37.4g

Fat

10.3g

Carbs

94.9g

SERVINGS

1 serving

INGREDIENTS

1 medium butternut squash

4 oz chicken breast

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

2 cups chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 tsp fresh sage

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Peel and cube the butternut squash into one-inch pieces.
3
Place the squash and chicken breast on a large baking sheet and drizzle with olive oil.
4
Season with sea salt and black pepper before roasting for 25 minutes until the squash is tender.
5
Remove the chicken from the oven and shred it into bite-sized pieces using two forks.
6
In a large pot over medium heat, sauté the chopped onion and minced garlic until they become fragrant.
7
Add the roasted squash and chicken broth to the pot, then simmer for 5 minutes.
8
Use an immersion blender to process the mixture until it reaches a silky consistency.
9
Stir in the shredded chicken, ground nutmeg, and fresh sage before serving.