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; 4.5 oz chicken breast; 1 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 0.13 tsp ground cinnamon

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

Velvety roasted butternut squash blended with aromatic herbs and topped with tender shredded chicken for a comforting, protein-packed meal.

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NUTRITION

Protein

56.3g

Fat

19.1g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

4.5 oz chicken breast

1 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.13 tsp ground cinnamon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash with 0.5 tablespoons of 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 the squash roasts, poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred with two forks.
5
In a large pot, sauté the diced onion and minced garlic in the remaining 0.5 tablespoons of olive oil over medium heat until translucent.
6
Add the roasted squash, chicken bone broth, dried thyme, and cinnamon to the pot, simmering for 5 minutes to meld the flavors.
7
Use an immersion blender to puree the soup until completely smooth and creamy.
8
Fold the shredded chicken into the soup and serve warm.