Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup butternut squash; 0.5 medium apple; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 oz cooked chicken breast; 1 cup chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp dried 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

Oven-roasted butternut squash and sweet apples blended into a velvety puree and topped with tender shredded chicken for a comforting, high-protein bowl.

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NUTRITION

Protein

53.9g

Fat

11.8g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

2 cup butternut squash

0.5 medium apple

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

5 oz cooked chicken breast

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

0.25 tsp dried sage

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Place the cubed butternut squash, sliced apple, chopped onion, and garlic clove onto the sheet and drizzle with olive oil, sea salt, and black pepper.
3
Toss the vegetables to coat evenly and roast for 25 to 30 minutes until the squash is fork-tender and the edges are golden and caramelized.
4
Carefully transfer the roasted mixture into a high-speed blender and add the chicken bone broth and dried sage.
5
Blend on high until the soup reaches a perfectly smooth and velvety consistency, adding a splash more broth if you prefer a thinner texture.
6
Pour the warm soup into a serving bowl and stir in the shredded cooked chicken breast to add a satisfying boost of clean protein.