Name: Roasted Butternut Squash and Coconut Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Butternut squash; 0.13 cup Full-fat coconut milk; 1 cup Chicken bone broth; 0.25 cup Yellow onion; 1 clove Garlic; 1 tsp Fresh ginger; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground turmeric

Roasted Butternut Squash and Coconut Soup

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 and Coconut Soup

Roasted butternut squash blended with creamy coconut milk and tender shredded chicken for a velvety, warming bowl of comfort.

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NUTRITION

Protein

57.8g

Fat

12.3g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Butternut squash

0.13 cup Full-fat coconut milk

1 cup Chicken bone broth

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground turmeric

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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 roast for 25 minutes until the edges are golden and caramelized.
3
While the squash roasts, heat a large pot over medium heat and sauté the diced onion, minced garlic, and grated ginger until soft and fragrant.
4
Add the roasted squash, chicken bone broth, and ground turmeric to the pot, bringing the mixture to a gentle simmer for 10 minutes.
5
Use an immersion blender to puree the soup until it reaches a completely smooth and velvety consistency.
6
Stir in the full-fat coconut milk and the pre-cooked shredded chicken breast, heating through for another 2-3 minutes before serving.