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

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 into a velvety puree with warming spices and topped with tender shredded chicken for a satisfying, protein-rich bowl.

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NUTRITION

Protein

44.6g

Fat

14.4g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

5 oz Chicken breast

0.5 cup Yellow onion

1 tsp Olive oil

1 cup Chicken bone broth

2 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground nutmeg

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash, diced yellow onion, and the whole garlic clove 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 fork-tender and the edges are slightly caramelized.
4
While the vegetables roast, place the chicken breast in a small pot of simmering water for 12 to 15 minutes until cooked through, then remove and shred with two forks.
5
Transfer the roasted squash, onions, and the peeled roasted garlic clove into a high-speed blender.
6
Add the chicken bone broth, full-fat coconut milk, ground cinnamon, and ground nutmeg to the blender.
7
Blend on high speed for 60 seconds until the mixture is completely smooth and silky.
8
Pour the soup into a serving bowl, top with the shredded chicken, and enjoy immediately.