Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup butternut squash; 0.5 medium fuji apple; 5 oz chicken breast; 1 cup chicken bone broth; 0.5 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 0.25 tsp dried thyme; 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

Oven-roasted butternut squash and sweet apples simmered in savory bone broth, blended until velvety and served with tender shredded chicken.

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NUTRITION

Protein

56.6g

Fat

20.1g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

1 cup butternut squash

0.5 medium fuji apple

5 oz chicken breast

1 cup chicken bone broth

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried thyme

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, cinnamon, and dried thyme on the baking sheet.
3
Roast for 25-30 minutes until the squash is tender and slightly caramelized at the edges.
4
In a medium pot over medium heat, sauté the diced onion and minced garlic until translucent and fragrant.
5
Add the roasted squash and apple mixture into the pot, then pour in the chicken bone broth.
6
Use an immersion blender to purée the soup until it reaches a perfectly smooth and velvety consistency.
7
Fold in the cooked, shredded chicken breast and simmer for 3 minutes until the protein is heated through.
8
Ladle the soup into a bowl, season with freshly cracked black pepper, and top with pumpkin seeds for a nutty crunch.