Name: Roasted Butternut Squash and Apple Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 0.5 medium Granny Smith apple; 0.5 medium Yellow onion; 2 cloves Garlic; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 1.5 cups Chicken bone broth; 4 oz Chicken breast

Roasted Butternut Squash and Apple Soup with Shredded Chicken

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 with Shredded Chicken

Velvety butternut squash and tart apples are oven-roasted until caramelized and then blended with savory bone broth for a comforting, nutrient-dense bowl.

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NUTRITION

Protein

46.4g

Fat

8.2g

Carbs

57.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Granny Smith apple

0.5 medium Yellow onion

2 cloves Garlic

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1.5 cups Chicken bone broth

4 oz Chicken breast

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, apple slices, onion wedges, and garlic cloves with olive oil, sea salt, black pepper, and cinnamon.
3
Spread the mixture in a single layer and roast for 25-30 minutes until the squash is fork-tender and slightly caramelized.
4
Transfer the roasted vegetables and fruit into a high-speed blender.
5
Add the chicken bone broth and blend on high until the soup reaches a silky, velvety consistency.
6
Pour the soup into a pot and stir in the shredded chicken breast, heating over medium-low until warmed through.
7
Serve hot in a bowl, optionally garnished with a crack of fresh pepper.