Name: Roasted Butternut Squash and Coconut Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup butternut squash; 0.25 cup full-fat coconut milk; 0.5 cup vegetable broth; 1 tsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp ground ginger; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper

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 aromatic spices, topped with succulent shredded chicken for a protein-packed meal.

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NUTRITION

Protein

47.1g

Fat

22.4g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

0.25 cup full-fat coconut milk

0.5 cup vegetable broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F.
2
Toss butternut squash with olive oil, sea salt, and black pepper on a baking sheet.
3
Roast for 25 minutes until tender and caramelized.
4
Sauté onion and garlic in a large pot over medium heat until translucent.
5
Add roasted squash, vegetable broth, coconut milk, ground ginger, and turmeric to the pot.
6
Use an immersion blender to process the mixture until completely smooth.
7
Fold in the shredded chicken breast and simmer for 5 minutes until heated through.