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; 2 cups butternut squash; 1 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1.5 cups chicken bone broth; 1 tsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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

Velvety butternut squash roasted with aromatic garlic and sage, blended into a creamy soup and topped with succulent shredded chicken breast.

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NUTRITION

Protein

54.9g

Fat

19.8g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

1 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1.5 cups chicken bone broth

1 tsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 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 with 0.5 tbsp of olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the squash for 25-30 minutes until it is tender and the edges are slightly caramelized.
4
While the squash roasts, cook the chicken breast in a skillet or poach it until the internal temperature reaches 165°F, then shred it using two forks.
5
In a large pot over medium heat, sauté the diced yellow onion and minced garlic in the remaining 0.5 tbsp of olive oil until translucent.
6
Add the roasted squash, chicken bone broth, chopped fresh sage, and ground nutmeg to the pot.
7
Use an immersion blender to puree the mixture directly in the pot until it reaches a completely velvety and smooth consistency.
8
Fold the shredded chicken into the soup and simmer for 5 minutes to allow the flavors to meld before serving.