Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Butternut squash; 0.5 medium Fuji apple; 4 oz Cooked chicken breast; 1 cup Chicken bone broth; 1 tsp Extra virgin olive oil; 1 tbsp Raw pepitas; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Garlic powder

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 sweet apples are blended into a velvety soup, topped with savory shredded chicken and crunchy pepitas.

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NUTRITION

Protein

45.6g

Fat

13.1g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Fuji apple

4 oz Cooked chicken breast

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Raw pepitas

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed butternut squash and chopped apple with olive oil, sea salt, black pepper, cinnamon, and garlic powder until evenly coated.
3
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes until the squash is fork-tender and slightly caramelized.
4
Transfer the roasted squash and apple to a high-speed blender, add the chicken bone broth, and blend until the texture is completely smooth and creamy.
5
Pour the soup into a medium pot over low heat and stir in the pre-cooked shredded chicken breast until the soup is warmed through.
6
Ladle the soup into a bowl and garnish with raw pepitas for a satisfying crunch before serving.