Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Butternut squash; 0.5 cup Yellow onion; 2 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 5 oz Chicken breast; 0.75 cup Chicken bone broth; 0.5 tsp Dried sage; 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 blended into a silky puree with aromatic herbs and topped with tender shredded chicken for a comforting finish.

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NUTRITION

Protein

38.8g

Fat

13.4g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Butternut squash

0.5 cup Yellow onion

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

5 oz Chicken breast

0.75 cup Chicken bone broth

0.5 tsp Dried sage

0.13 tsp Ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash and diced onion with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it using two forks.
5
Transfer the roasted vegetables to a high-speed blender and add the warm chicken bone broth, sage, and nutmeg.
6
Blend on high until the mixture is completely smooth and velvety.
7
Pour the soup into a bowl and stir in the shredded chicken before serving.