Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 5.5 oz Chicken breast; 1 tbsp Olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 1.5 cups Vegetable broth; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Nutmeg; 1 tsp Fresh thyme

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 silky puree with aromatic garlic and stirred with tender shredded chicken for a satisfying finish.

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NUTRITION

Protein

53.8g

Fat

19.4g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

5.5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1.5 cups Vegetable broth

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Nutmeg

1 tsp Fresh thyme

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PREPARATION

1
Preheat oven to 400°F and toss butternut squash cubes with half the olive oil, salt, and pepper on a baking sheet.
2
Roast the squash for 25-30 minutes until tender and caramelized at the edges.
3
Poach the chicken breast in simmering water until the internal temperature reaches 165°F, then shred it into fine pieces.
4
In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until soft and translucent.
5
Add the roasted squash, vegetable broth, and nutmeg to the pot, bringing the mixture to a gentle simmer for 5 minutes.
6
Use an immersion blender to puree the soup until it reaches a completely smooth and velvety consistency.
7
Stir in the shredded chicken and fresh thyme, heating through for 2 minutes before serving in warm bowls.