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; 1 tbsp Extra virgin olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 1 tsp Fresh ginger; 1.5 cups Chicken bone broth; 4 oz Cooked chicken breast; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Ground nutmeg

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 simmered with fragrant ginger and savory bone broth, finished with tender shredded chicken for a velvety and nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.0g

Fat

19.3g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

1 tbsp Extra virgin olive oil

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

1.5 cups Chicken bone broth

4 oz Cooked chicken breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper, then roast for 25-30 minutes until tender and caramelized.
3
In a large pot, heat the remaining olive oil over medium heat and sauté the diced onion until translucent.
4
Add the minced garlic and grated ginger to the pot, stirring for 1 minute until fragrant.
5
Incorporate the roasted butternut squash and ground nutmeg into the pot, then pour in the chicken bone broth.
6
Bring the mixture to a gentle simmer for 5 minutes to allow the flavors to meld.
7
Use an immersion blender to process the soup until it reaches a completely smooth and velvety consistency.
8
Stir in the pre-cooked shredded chicken breast and heat through for 2-3 minutes before serving.