Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 1 medium honeycrisp apple; 4.5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 0.5 medium yellow onion; 2 cloves garlic; 2 cups vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon

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 crisp apples simmered into a velvety soup, topped with tender pulled chicken for a savory and satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

13.5g

Carbs

69.1g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 medium honeycrisp apple

4.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 medium yellow onion

2 cloves garlic

2 cups vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, chopped apple, and chicken breast with olive oil, sea salt, and black pepper on the baking sheet.
3
Roast for 25 minutes or until the squash is fork-tender and the chicken is fully cooked through.
4
While roasting, sauté the diced onion and minced garlic in a large pot over medium heat until translucent and fragrant.
5
Remove the chicken from the oven and shred it into bite-sized pieces using two forks, then set aside.
6
Add the roasted squash, apple, and vegetable broth to the pot and simmer for 10 minutes to meld the flavors.
7
Use an immersion blender to puree the soup until completely smooth and creamy.
8
Stir in the shredded chicken and ground cinnamon, then serve warm in a bowl.