Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup

Oven-roasted butternut squash and aromatics blended into a velvety soup, topped with succulent herb-grilled chicken for a protein-packed finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
39.9g
Fat
10.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

1 cup butternut squash

5 oz chicken breast

1 cup chicken bone broth

0.5 cup yellow onion

2 clove garlic

0.5 tbsp extra virgin olive oil

1 tsp dried sage

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the butternut squash, yellow onion, and garlic with half of the olive oil on a large baking sheet.

  • 2

    Roast the vegetables for 25 to 30 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with sage, sea salt, and black pepper, then sear in a skillet with the remaining oil until fully cooked.

  • 4

    Transfer the roasted vegetables into a high-speed blender, add the chicken bone broth, and blend until the mixture is completely velvety.

  • 5

    Slice the cooked chicken breast into thin strips and serve them over the warm soup for a complete, protein-rich meal.

Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup

Oven-roasted butternut squash and aromatics blended into a velvety soup, topped with succulent herb-grilled chicken for a protein-packed finish.

NUTRITION

371kcal
Protein
39.9g
Fat
10.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

1 cup butternut squash

5 oz chicken breast

1 cup chicken bone broth

0.5 cup yellow onion

2 clove garlic

0.5 tbsp extra virgin olive oil

1 tsp dried sage

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the butternut squash, yellow onion, and garlic with half of the olive oil on a large baking sheet.

  • 2

    Roast the vegetables for 25 to 30 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with sage, sea salt, and black pepper, then sear in a skillet with the remaining oil until fully cooked.

  • 4

    Transfer the roasted vegetables into a high-speed blender, add the chicken bone broth, and blend until the mixture is completely velvety.

  • 5

    Slice the cooked chicken breast into thin strips and serve them over the warm soup for a complete, protein-rich meal.