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, cubed; 0.5 medium granny smith apple, sliced; 0.25 cup yellow onion, chopped; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1.5 cups chicken bone broth; 3.5 oz chicken breast, cooked and shredded; 1 tsp apple cider vinegar

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 tart apples simmered in savory bone broth for a velvety soup topped with lean shredded chicken.

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NUTRITION

Protein

39.1g

Fat

11g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup butternut squash, cubed

0.5 medium granny smith apple, sliced

0.25 cup yellow onion, chopped

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1.5 cups chicken bone broth

3.5 oz chicken breast, cooked and shredded

1 tsp apple cider vinegar

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash, apple slices, and chopped onion on the baking sheet.
3
Drizzle the produce with olive oil and sprinkle evenly with sea salt, black pepper, and dried thyme.
4
Roast for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
5
Transfer the roasted vegetables and apple into a high-speed blender.
6
Add the chicken bone broth and apple cider vinegar to the blender and process until the mixture is completely smooth.
7
Pour the blended soup into a medium saucepan over medium-low heat.
8
Gently fold in the cooked shredded chicken breast and stir until the soup is piping hot.
9
Ladle the soup into a bowl and serve immediately.