Name: Roasted Butternut Squash Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Yellow onion; 2 cloves Garlic; 1 cup Chicken bone broth; 5 oz Chicken breast; 1 tbsp Pepitas; 0.25 tsp Ground nutmeg

Roasted Butternut Squash Soup with Shredded Chicken

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 with Shredded Chicken

Oven-roasted butternut squash blended into a velvety soup with savory bone broth and topped with tender shredded chicken and crunchy pepitas.

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NUTRITION

Protein

43.3g

Fat

14.9g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Yellow onion

2 cloves Garlic

1 cup Chicken bone broth

5 oz Chicken breast

1 tbsp Pepitas

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 olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the squash for 25-30 minutes until the edges are caramelized and the flesh is fork-tender.
4
While squash roasts, sauté the chopped onion and minced garlic in a large pot over medium heat until translucent.
5
Add the roasted squash and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.
6
Use an immersion blender to process the soup directly in the pot until it reaches a velvety, smooth consistency.
7
Stir in the pre-cooked shredded chicken breast and ground nutmeg, heating through for another 2 minutes.
8
Ladle the soup into a bowl and garnish with crunchy pepitas before serving hot.