Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 0.5 medium Yellow onion; 2 cloves Garlic; 0.5 tbsp Olive oil; 4 oz Chicken breast; 1.5 cups Chicken bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Ground ginger

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 roasted butternut squash blended with aromatic ginger and cinnamon, topped with tender shredded chicken for a satisfying and savory finish.

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NUTRITION

Protein

46.7g

Fat

12.1g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Yellow onion

2 cloves Garlic

0.5 tbsp Olive oil

4 oz Chicken breast

1.5 cups Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

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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, chopped onion, and garlic cloves with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 25 to 30 minutes until they are tender and show golden caramelized edges.
4
While the vegetables roast, poach the chicken breast in simmering water for 12 minutes or until cooked through, then shred with two forks.
5
Place the roasted vegetables into a high-speed blender along with the bone broth, cinnamon, and ginger.
6
Blend on high until the mixture is completely smooth and velvety.
7
Pour the soup into a bowl and stir in the shredded chicken to incorporate before serving hot.