YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Soup with Shredded Chicken
Oven-roasted butternut squash pureed into a velvety soup with savory sage and topped with lean shredded chicken for a satisfying, protein-rich meal.
INGREDIENTS
1.5 cup Butternut squash
6 oz Chicken breast
0.5 tbsp Extra virgin olive oil
0.25 cup Yellow onion
2 clove Garlic
1 cup Chicken bone broth
2 tbsp Full-fat coconut milk
0.5 tsp Dried sage
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper on the prepared sheet.
Roast the squash for 25 to 30 minutes until it is fork-tender and slightly caramelized on the edges.
While the squash roasts, poach the chicken breast in simmering water for 12 to 15 minutes until fully cooked, then shred it using two forks.
In a large pot over medium heat, sauté the diced onion and minced garlic in the remaining olive oil until translucent and fragrant.
Add the roasted squash, dried sage, and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.
Use an immersion blender to puree the soup until smooth, stir in the coconut milk and shredded chicken, and serve warm.