Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast; 2 cup Cubed butternut squash; 0.5 tbsp Extra virgin olive oil; 0.5 cup Yellow onion; 1 clove Garlic; 1 cup Chicken bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme; 0.25 tsp Ground nutmeg

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 bone broth, topped with tender shredded chicken for a satisfying, protein-packed finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.7g

Fat

13.1g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

2 cup Cubed butternut squash

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1 clove Garlic

1 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast the squash for 25 to 30 minutes until the edges are caramelized and the flesh is tender when pierced with a fork.
4
While the squash roasts, heat a large pot over medium heat and sauté the chopped onion and minced garlic until translucent and fragrant.
5
Add the roasted squash, chicken bone broth, dried thyme, and ground nutmeg to the pot.
6
Simmer the mixture for 5 minutes, then use an immersion blender to process the soup until it reaches a silky, smooth consistency.
7
Fold in the shredded cooked chicken breast and stir over low heat until the protein is warmed through.
8
Serve immediately in a bowl, optionally garnished with a crack of fresh black pepper.