Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 5 oz chicken breast; 0.25 cup Greek yogurt; 1 cup vegetable broth; 1 tsp olive oil; 0.5 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg; 0.25 tsp cinnamon

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

Velvety roasted butternut squash simmered with aromatic spices and blended with lean chicken for a protein-packed, comforting bowl of warmth.

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NUTRITION

Protein

45.4g

Fat

8.4g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups butternut squash

5 oz chicken breast

0.25 cup Greek yogurt

1 cup vegetable broth

1 tsp olive oil

0.5 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

0.25 tsp cinnamon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash and chicken breast with olive oil, sea salt, black pepper, nutmeg, and cinnamon.
3
Spread the squash and chicken on the baking sheet and roast for 25-30 minutes until the squash is tender and the chicken is fully cooked.
4
While roasting, sauté the chopped onion and minced garlic in a small pan over medium heat until translucent and fragrant.
5
Place the roasted squash, cooked chicken, sautéed aromatics, and vegetable broth into a high-speed blender.
6
Add the Greek yogurt to the blender and process on high until the soup reaches a smooth, velvety consistency.
7
Pour into a bowl and serve immediately, garnished with an extra dash of nutmeg if desired.