YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Lentil Soup
Oven-roasted butternut squash and red lentils simmered with tender shredded chicken in a savory broth, creating a velvety smooth texture with every spoonful.
INGREDIENTS
1 cup butternut squash
0.25 cup dry red lentils
4 oz chicken breast
1 tsp extra virgin olive oil
1 cup low-sodium vegetable broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash with olive oil, sea salt, black pepper, and garlic powder, then roast for 25 minutes until tender.
While the squash roasts, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.
In a medium pot, combine the dry red lentils and vegetable broth, bringing to a boil before reducing to a simmer for 15 minutes.
Add the roasted butternut squash to the pot with the lentils and use an immersion blender to puree until the soup is completely smooth.
Stir the shredded chicken into the pureed soup and heat through before serving in a warm bowl.