Roasted Butternut Squash and Apple Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Oven-roasted butternut squash and crisp apples simmered into a velvety purée, topped with tender shredded chicken for a satisfying and naturally sweet finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
34.9g
Fat
11.0g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

0.5 medium honeycrisp apple

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1.5 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground cinnamon

0.13 tsp ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash and apple slices with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Season the chicken breast with salt and pepper and place it on the baking sheet alongside the vegetables.

  • 4

    Roast for 25-30 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.

  • 5

    While roasting, heat the remaining olive oil in a large pot over medium heat and sauté the onion and garlic until translucent and fragrant.

  • 6

    Add the roasted squash, apple, vegetable broth, cinnamon, and nutmeg to the pot and bring to a gentle simmer for 10 minutes.

  • 7

    Use an immersion blender to purée the soup until it is completely smooth and velvety.

  • 8

    Shred the roasted chicken breast with two forks and stir it into the soup just before serving.

Roasted Butternut Squash and Apple Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Oven-roasted butternut squash and crisp apples simmered into a velvety purée, topped with tender shredded chicken for a satisfying and naturally sweet finish.

NUTRITION

402kcal
Protein
34.9g
Fat
11.0g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

0.5 medium honeycrisp apple

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1.5 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground cinnamon

0.13 tsp ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash and apple slices with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Season the chicken breast with salt and pepper and place it on the baking sheet alongside the vegetables.

  • 4

    Roast for 25-30 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.

  • 5

    While roasting, heat the remaining olive oil in a large pot over medium heat and sauté the onion and garlic until translucent and fragrant.

  • 6

    Add the roasted squash, apple, vegetable broth, cinnamon, and nutmeg to the pot and bring to a gentle simmer for 10 minutes.

  • 7

    Use an immersion blender to purée the soup until it is completely smooth and velvety.

  • 8

    Shred the roasted chicken breast with two forks and stir it into the soup just before serving.