Name: Roasted Butternut Squash 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; 0.25 tbsp Extra virgin olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 1.5 cups Chicken bone broth; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground nutmeg; 1 tsp Fresh sage

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

A velvety roasted butternut squash soup simmered with aromatic sage and topped with juicy pan-seared chicken breast for a protein-packed finish.

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NUTRITION

Protein

56.6g

Fat

11.8g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Butternut squash

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

2 cloves Garlic

1.5 cups Chicken bone broth

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground nutmeg

1 tsp Fresh sage

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PREPARATION

1
Preheat oven to 400°F and toss cubed butternut squash with half the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
2
Roast the squash for 25 minutes until tender and caramelized at the edges.
3
While squash roasts, season chicken breast with a pinch of salt and pepper, then sear in a pan over medium heat until cooked through and golden.
4
In a large pot, sauté onions and garlic in the remaining olive oil until translucent and fragrant.
5
Add the roasted squash, chicken bone broth, nutmeg, and fresh sage to the pot, then simmer for 10 minutes to meld flavors.
6
Use an immersion blender to process the soup until completely smooth and velvety.
7
Slice the chicken breast into thin strips and serve directly on top of the warm soup.