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; 1 cup chicken bone broth; 0.5 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 0.25 tsp dried thyme

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 with savory bone broth and topped with tender shredded chicken for a velvety and satisfying meal.

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NUTRITION

Protein

56.4g

Fat

12.4g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

5 oz chicken breast

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried thyme

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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, then spread evenly on the baking sheet.
3
Roast the squash for 25 to 30 minutes until the edges are golden brown and the flesh is tender.
4
While the squash roasts, poach the chicken breast in simmering water for 12 to 15 minutes until the internal temperature reaches 165°F, then shred it using two forks.
5
In a medium pot over medium heat, sauté the diced onion and minced garlic until they are translucent and fragrant.
6
Add the roasted squash, chicken bone broth, cinnamon, and thyme to the pot and bring to a gentle simmer for 5 minutes.
7
Use an immersion blender to puree the soup until it reaches a smooth, velvety consistency.
8
Stir the shredded chicken into the soup and serve immediately while hot.