YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Soup
Oven-roasted butternut squash blended into a velvety puree with savory bone broth and topped with succulent shredded chicken for a deeply nourishing and satisfying meal.
INGREDIENTS
1 medium Butternut squash
4 oz Chicken breast
1.5 cup Chicken bone broth
0 tbsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cinnamon
0.25 tsp Ground nutmeg
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces, then place them on the baking sheet with the diced yellow onion and smashed garlic clove.
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, cinnamon, and nutmeg, tossing well to coat.
Place the chicken breast on a separate small baking dish, season lightly with salt and pepper, and place both the vegetables and chicken in the oven.
Roast for 25 to 30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
Remove from the oven and let the chicken rest for 5 minutes before shredding it into bite-sized pieces with two forks.
Transfer the roasted squash, onion, and garlic into a high-speed blender and add the chicken bone broth.
Blend on high until the soup is completely smooth and velvety in texture.
Pour the soup into a bowl and top with the shredded roasted chicken to serve.