Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 cups butternut squash; 1 tbsp olive oil; 0.5 cup yellow onion; 1 cup chicken bone broth; 1 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried thyme; 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 herbs and savory bone broth, topped with tender shredded chicken and crunchy pumpkin seeds.

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NUTRITION

Protein

50.7g

Fat

23.5g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 cups butternut squash

1 tbsp olive oil

0.5 cup yellow onion

1 cup chicken bone broth

1 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

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.
2
Toss the cubed butternut squash and diced yellow onion with olive oil, sea salt, black pepper, and dried thyme until evenly coated.
3
Spread the vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, poach the chicken breast in simmering water for 12 to 15 minutes, then remove and shred with two forks.
5
Transfer the roasted squash and onions to a high-speed blender, add the chicken bone broth and garlic powder, and blend until completely smooth.
6
Pour the soup into a bowl, stir in the shredded chicken, and garnish with pumpkin seeds for a satisfying crunch.