Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 cup Butternut squash; 0.5 medium Apple; 0.5 tbsp Extra virgin olive oil; 1.5 cup Chicken bone broth; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Ground cinnamon; 0.13 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 and Apple Soup

Velvety roasted butternut squash and crisp apples blended with savory bone broth and served with tender shredded chicken for a cozy, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

9.5g

Carbs

50.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cup Butternut squash

0.5 medium Apple

0.5 tbsp Extra virgin olive oil

1.5 cup Chicken bone broth

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

0.13 tsp Ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash and chopped apple with olive oil, sea salt, and black pepper directly on the sheet.
3
Roast for 25-30 minutes until the squash is fork-tender and the edges are slightly caramelized.
4
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it with two forks.
5
In a medium pot, sauté the diced yellow onion and minced garlic over medium heat until translucent and fragrant.
6
Add the roasted squash, apple, bone broth, cinnamon, and nutmeg to the pot.
7
Use an immersion blender to puree the mixture until the soup is completely smooth and creamy.
8
Stir the shredded chicken into the soup and simmer for an additional 5 minutes to combine flavors before serving hot.