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; 5 oz chicken breast; 0.5 tbsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 1 cup chicken broth; 0.25 cup plain Greek yogurt; 0.5 tsp dried sage; 0.25 tsp sea salt; 0.25 tsp black pepper

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 blended with aromatic sage and topped with tender shredded chicken for a protein-packed meal that feels incredibly cozy.

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NUTRITION

Protein

42.5g

Fat

14.7g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

1 cup chicken broth

0.25 cup plain Greek yogurt

0.5 tsp dried sage

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line two baking sheets with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, and black pepper on one baking sheet.
3
Place the chicken breast on the second baking sheet and season lightly with a pinch of salt and pepper.
4
Roast the squash and chicken for 20-25 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.
5
While roasting, sauté the chopped yellow onion and minced garlic in a medium pot over medium heat until translucent and fragrant.
6
Add the roasted squash, chicken broth, and dried sage to the pot, then simmer for 5 minutes to meld the flavors.
7
Use an immersion blender to puree the soup until completely smooth and creamy.
8
Shred the roasted chicken breast using two forks and stir the meat directly into the soup.
9
Ladle the soup into a bowl and finish with a dollop of plain Greek yogurt for extra creaminess.