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; 1 cup Bone broth; 1 tsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme

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 bone broth and topped with tender shredded chicken for a cozy, protein-packed meal.

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NUTRITION

Protein

50.3g

Fat

9.3g

Carbs

49.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cup Butternut squash

0.5 medium Apple

1 cup Bone broth

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

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PREPARATION

1
Preheat your 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 on the prepared baking sheet.
3
Roast for 25-30 minutes until the squash is 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 into small pieces.
5
In a large pot over medium heat, sauté the diced yellow onion and minced garlic until translucent and fragrant.
6
Add the roasted squash, apple, bone broth, and dried thyme to the pot and simmer for 5 minutes.
7
Use an immersion blender to puree the soup until it reaches a completely smooth and velvety consistency.
8
Stir the shredded chicken into the soup to heat through and serve immediately.