Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 cup Butternut squash; 0.5 cup Yellow onion; 2 clove Garlic; 1 cup Chicken bone broth; 1 tsp Extra virgin olive oil; 2 tbsp Plain Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground nutmeg

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 spices and served with tender shredded chicken for a protein-packed, comforting bowl.

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NUTRITION

Protein

55.3g

Fat

10.5g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 cup Butternut squash

0.5 cup Yellow onion

2 clove Garlic

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground nutmeg

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PREPARATION

1
Preheat oven to 400°F.
2
Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
3
Roast for 25-30 minutes until tender and caramelized.
4
While squash roasts, poach or pan-sear the chicken breast until internal temperature reaches 165°F, then shred with two forks.
5
In a pot, sauté diced onion and garlic until translucent.
6
Add the roasted squash, bone broth, and nutmeg to the pot.
7
Use an immersion blender to puree the soup until velvety smooth.
8
Stir in the shredded chicken and simmer for 5 minutes.
9
Serve in a bowl topped with a dollop of Greek yogurt.