Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Butternut squash; 0.5 tbsp Olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 1.5 cups Chicken bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground nutmeg; 1 tsp Fresh sage

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 sage and served with tender shredded chicken for a protein-packed, comforting bowl.

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NUTRITION

Protein

54.8g

Fat

12.6g

Carbs

44.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Butternut squash

0.5 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1.5 cups Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground nutmeg

1 tsp Fresh sage

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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 chopped yellow onion with olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the vegetables for 25 to 30 minutes until the squash is tender and slightly caramelized around the edges.
4
While the vegetables roast, poach the chicken breast in simmering water for 12 to 15 minutes until fully cooked, then shred it using two forks.
5
Transfer the roasted squash, onion, garlic cloves, nutmeg, and chicken bone broth into a high-speed blender.
6
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
7
Pour the soup into a serving bowl, stir in the shredded chicken, and garnish with finely chopped fresh sage.