YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Soup with Chicken
Velvety roasted butternut squash blended with aromatic spices and topped with tender shredded chicken for a satisfying, protein-packed meal.
INGREDIENTS
2 cup butternut squash
5 oz cooked shredded chicken breast
0.5 tbsp olive oil
0.5 cup yellow onion
1 cup vegetable broth
2 tbsp coconut milk
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp ground cinnamon
PREPARATION
Preheat oven to 400 degrees F.
On a baking sheet, toss the cubed butternut squash with 0.25 tbsp olive oil, sea salt, black pepper, garlic powder, and cinnamon.
Roast for 25-30 minutes until the squash is fork-tender and beautifully caramelized.
While roasting, sauté the diced onion in a pot with the remaining 0.25 tbsp olive oil over medium heat until translucent.
Combine the roasted squash, sautéed onions, vegetable broth, and coconut milk in a high-speed blender.
Blend on high until the soup is completely smooth and reaches a velvety consistency.
Return the soup to the pot, stir in the cooked shredded chicken breast, and simmer for 5 minutes to combine flavors.
Ladle into bowls and serve immediately.