Roasted Butternut Squash and Carrot Soup with Herb Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Carrot Soup with Herb Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Carrot Soup with Herb Chicken

Oven-roasted butternut squash and carrots blended into a velvety soup, topped with succulent herb-grilled chicken breast for a satisfying and nutrient-dense meal.

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NUTRITION

563kcal
Protein
45.5g
Fat
19.6g
Carbs
58.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 cup carrots

0.5 cup yellow onion

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

4.5 oz chicken breast

0.5 tsp dried thyme

2 cloves garlic

1.5 cups chicken bone broth

0.25 tsp ground cinnamon

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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, sliced carrots, and chopped onion with 0.5 tbsp of olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer and roast for 25 to 30 minutes until they are fork-tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with the remaining olive oil, dried thyme, and a pinch of salt.

  • 5

    Grill or pan-sear the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Transfer the roasted vegetables to a high-speed blender and add the chicken bone broth, garlic cloves, and ground cinnamon.

  • 7

    Blend on high until the soup reaches a velvety, smooth consistency, adding a splash more broth if a thinner texture is desired.

  • 8

    Slice the cooked chicken breast into thin strips and serve it directly on top of the warm soup bowls.

Roasted Butternut Squash and Carrot Soup with Herb Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Carrot Soup with Herb Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Carrot Soup with Herb Chicken

Oven-roasted butternut squash and carrots blended into a velvety soup, topped with succulent herb-grilled chicken breast for a satisfying and nutrient-dense meal.

NUTRITION

563kcal
Protein
45.5g
Fat
19.6g
Carbs
58.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 cup carrots

0.5 cup yellow onion

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

4.5 oz chicken breast

0.5 tsp dried thyme

2 cloves garlic

1.5 cups chicken bone broth

0.25 tsp ground cinnamon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash, sliced carrots, and chopped onion with 0.5 tbsp of olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer and roast for 25 to 30 minutes until they are fork-tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with the remaining olive oil, dried thyme, and a pinch of salt.

  • 5

    Grill or pan-sear the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Transfer the roasted vegetables to a high-speed blender and add the chicken bone broth, garlic cloves, and ground cinnamon.

  • 7

    Blend on high until the soup reaches a velvety, smooth consistency, adding a splash more broth if a thinner texture is desired.

  • 8

    Slice the cooked chicken breast into thin strips and serve it directly on top of the warm soup bowls.