Name: Roasted Butternut Squash and Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Butternut squash; 0.5 cup Carrots; 0.25 cup Red onion; 1 small Tomato; 2 cloves Garlic; 0.5 cup Red bell pepper; 1 tbsp Heavy whipping cream; 1.5 cups Chicken broth; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme

Roasted Butternut Squash and Chicken Soup

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 and Chicken Soup

Oven-roasted butternut squash and vibrant vegetables blended into a velvety soup with savory chicken and a silky finish of cream.

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NUTRITION

Protein

50.9g

Fat

19.4g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Butternut squash

0.5 cup Carrots

0.25 cup Red onion

1 small Tomato

2 cloves Garlic

0.5 cup Red bell pepper

1 tbsp Heavy whipping cream

1.5 cups Chicken broth

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the butternut squash, carrots, red onion, tomato, garlic, and bell pepper with olive oil, sea salt, black pepper, and dried thyme.
3
Roast the vegetables for 25 minutes until they are tender and slightly caramelized.
4
While vegetables roast, poach the chicken breast in a small pot of simmering water until the internal temperature reaches 165°F, then shred with two forks.
5
Transfer the roasted vegetables to a high-speed blender along with the chicken broth and heavy whipping cream.
6
Blend on high until the mixture is completely smooth and velvety.
7
Pour the soup into a pot, stir in the shredded chicken, and heat through over medium-low heat before serving.