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

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 simmered with savory chicken breast for a protein-packed, warming bowl of comfort.

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NUTRITION

Protein

49.6g

Fat

18.5g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Granny Smith apple

1 tbsp Extra virgin olive oil

4 oz Chicken breast

1.5 cups Chicken bone broth

0.25 medium Yellow onion

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

1 tsp Fresh sage

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, sliced apple, chopped onion, and garlic cloves with olive oil, sea salt, black pepper, and cinnamon on the baking sheet.
3
Roast for 25-30 minutes until the squash is fork-tender and the edges are golden brown and caramelized.
4
While the vegetables roast, poach the chicken breast in water or additional broth until cooked through, then shred it into bite-sized pieces using two forks.
5
Transfer the roasted vegetables and apple into a high-speed blender, add the chicken bone broth, and blend until completely smooth and velvety.
6
Pour the soup into a pot over low heat, stir in the shredded chicken and fresh sage, and simmer for 5 minutes before serving.