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 Vegetable broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme; 0.25 tsp Cinnamon

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

Roasted butternut squash and aromatic onions simmered into a velvety soup, topped with juicy herb-crusted chicken breast for a satisfying finish.

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NUTRITION

Protein

48.6g

Fat

19.7g

Carbs

47.0g

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 Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Cinnamon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash and the chicken breast on the baking sheet, then drizzle with olive oil.
3
Sprinkle the sea salt, black pepper, dried thyme, and cinnamon evenly over the squash and chicken.
4
Roast for 25-30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
5
While roasting, sauté the chopped yellow onion and minced garlic in a large pot over medium heat with a splash of water until translucent.
6
Remove the chicken from the oven and let it rest for 5 minutes before slicing into thin strips.
7
Transfer the roasted squash into the pot with the onions and pour in the vegetable broth.
8
Simmer the mixture for 5 minutes, then use an immersion blender to puree the soup until it reaches a velvety smooth consistency.
9
Ladle the soup into a bowl and top with the sliced roasted chicken breast to serve.