YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup
Roasted butternut squash and tart apples simmered in savory bone broth, topped with tender shredded chicken for a velvety, protein-packed finish.
INGREDIENTS
1.5 cups Butternut squash
0.5 medium Granny Smith apple
5 oz Chicken breast
0.5 tbsp Olive oil
0.25 cup Yellow onion
1 clove Garlic
1 cup Chicken bone broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cinnamon
0.25 tsp Dried thyme
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and sliced apple with half of the olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.
Roast the squash and apple for 25-30 minutes until they are fork-tender and slightly caramelized around the edges.
While roasting, season the chicken breast with salt and pepper. Bake or pan-sear the chicken until the internal temperature reaches 165°F, then shred it into bite-sized pieces and set aside.
In a large pot over medium heat, sauté the chopped onion and minced garlic in the remaining olive oil until translucent and fragrant.
Add the roasted squash, roasted apple, chicken bone broth, cinnamon, and thyme to the pot. Bring to a gentle simmer for 10 minutes to meld the flavors.
Use an immersion blender to puree the soup until it is completely smooth and velvety. If you prefer a thinner consistency, add a splash more broth.
Stir the shredded chicken into the soup and serve warm.