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; 0.5 medium apple; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup yellow onion; 1 clove garlic; 1 tsp fresh ginger; 1.5 cups chicken bone broth; 5 oz chicken breast; 1 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

Velvety roasted butternut squash and crisp apples simmered with aromatic ginger and topped with tender shredded chicken for a protein-packed, comforting bowl.

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NUTRITION

Protein

45.6g

Fat

12.7g

Carbs

54.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

0.5 medium apple

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1.5 cups chicken bone broth

5 oz chicken breast

1 tbsp pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash and chopped apple with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast for 25-30 minutes until the squash is fork-tender and slightly caramelized around the edges.
4
While roasting, sauté the diced onion in a large pot over medium heat until translucent, then add the minced garlic and grated ginger.
5
Transfer the roasted squash and apple into the pot and pour in the chicken bone broth.
6
Simmer the mixture for 10 minutes to allow the flavors to meld beautifully.
7
Use an immersion blender to puree the soup until completely smooth and creamy.
8
Stir in the shredded chicken breast to heat through and serve topped with crunchy pumpkin seeds.