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

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 for a velvety and protein-packed meal.

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NUTRITION

Protein

45.5g

Fat

18.5g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

2 cups butternut squash

1 cup chicken bone broth

1 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

1 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper until evenly coated.
3
Spread the squash in a single layer and roast for 25-30 minutes until the edges are golden and caramelized.
4
While the squash roasts, sauté the diced yellow onion in a large pot over medium heat until translucent.
5
Add the minced garlic to the pot and cook for 1 minute until fragrant.
6
Transfer the roasted squash to the pot and pour in the chicken bone broth.
7
Bring the mixture to a gentle simmer for 5 minutes to meld the flavors.
8
Use an immersion blender to process the soup until it reaches a velvety, smooth consistency.
9
Stir in the ground nutmeg and fresh thyme, then fold in the shredded chicken breast to heat through.
10
Serve hot in bowls, garnished with extra thyme if desired.