YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup
Velvety roasted butternut squash and tart apples simmered into a creamy soup topped with protein-rich shredded chicken and a cool dollop of yogurt.
INGREDIENTS
0.5 cup Butternut squash
0.5 medium Granny Smith apple
4 oz Chicken breast
0.5 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 cloves Garlic
2 cups Low-sodium chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cinnamon
0.25 cup Plain non-fat Greek yogurt
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed butternut squash and chopped apple with half of the olive oil and the sea salt.
Roast for 25-30 minutes until the squash is fork-tender and slightly caramelized.
While the vegetables roast, heat the remaining olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until translucent.
Season the chicken breast with black pepper and sear in a separate pan until cooked through, then shred into bite-sized pieces.
Add the roasted squash, apple, and chicken broth to the pot with the onions, then stir in the ground cinnamon.
Use an immersion blender to puree the soup directly in the pot until the texture is completely smooth and velvety.
Ladle the soup into bowls, top with the shredded chicken, and finish with a dollop of Greek yogurt for added creaminess.