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

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

Oven-roasted butternut squash and sweet apples blended into a velvety soup topped with tender shredded chicken and a creamy Greek yogurt swirl.

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NUTRITION

Protein

40.5g

Fat

9.3g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Butternut squash

0.5 medium Apple

4 oz Chicken breast

0.5 cup Greek yogurt

0.5 tbsp Olive oil

1 cup Vegetable broth

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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, chopped apple, diced onion, and minced garlic with olive oil, sea salt, black pepper, and cinnamon.
3
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it finely with two forks.
5
Transfer the roasted vegetable and apple mixture into a high-speed blender, add the vegetable broth, and blend until the texture is completely velvety.
6
Pour the soup into a bowl, fold in the shredded chicken, and top with a swirl of Greek yogurt before serving.