Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Butternut squash; 5 oz Chicken breast; 0.5 tbsp Olive oil; 1 cup Chicken bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Ground cinnamon; 2 tbsp Plain Greek yogurt; 1 tbsp Pumpkin seeds

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 spices and served with tender shredded chicken for a protein-packed, comforting meal.

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NUTRITION

Protein

48.7g

Fat

17.7g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

5 oz Chicken breast

0.5 tbsp Olive oil

1 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cinnamon

2 tbsp Plain Greek yogurt

1 tbsp Pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed butternut squash and the chicken breast with olive oil, sea salt, black pepper, garlic powder, and cinnamon until well coated.
3
Spread the squash and chicken in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is cooked through and the squash is tender.
4
Remove the chicken from the oven and shred it into bite-sized pieces using two forks, then set it aside.
5
Transfer the roasted squash to a high-speed blender, add the warm chicken bone broth, and blend until the mixture is completely smooth and velvety.
6
Pour the soup into a serving bowl, stir in the shredded chicken, and garnish with a dollop of Greek yogurt and crunchy pumpkin seeds.