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; 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 1.5 cups chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg; 0.25 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 protein-rich bone broth and topped with tender shredded chicken for a cozy, nutrient-dense meal.

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NUTRITION

Protein

43.8g

Fat

12.2g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1.5 cups chicken bone broth

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

0.25 tsp ground cinnamon

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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 the olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the squash for 25 to 30 minutes until it is fork-tender and slightly caramelized.
4
While the squash roasts, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it using two forks.
5
In a medium pot over medium heat, sauté the chopped onion and minced garlic until they are translucent and fragrant.
6
Add the roasted squash, bone broth, nutmeg, and cinnamon to the pot and stir to combine.
7
Use an immersion blender to puree the mixture until the soup is completely smooth and creamy.
8
Fold the shredded chicken into the soup and simmer for 2 to 3 minutes until heated through before serving.