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; 4 oz Chicken breast; 1 cup Chicken bone broth; 0.25 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 1 tbsp Fresh sage; 0.25 tbsp Pumpkin seeds

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

Roasted butternut squash and tart apples are blended into a velvety soup with savory bone broth and topped with tender shredded chicken.

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NUTRITION

Protein

45.0g

Fat

9.5g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

2 cup Butternut squash

0.5 medium Apple

4 oz Chicken breast

1 cup Chicken bone broth

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 tbsp Fresh sage

0.25 tbsp Pumpkin seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed butternut squash and sliced apples with olive oil, sea salt, and black pepper.
3
Roast for 25 minutes until the squash is tender and caramelized.
4
While roasting, poach the chicken breast in water until cooked through, then shred with two forks.
5
Transfer roasted squash and apples to a blender with bone broth and cinnamon, then blend until velvety.
6
Pour the soup into a pot, stir in the shredded chicken and fresh sage, and warm over medium heat.
7
Serve the soup in bowls and garnish with pumpkin seeds for crunch.