YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup
Velvety butternut squash and sweet apples are roasted until caramelized and blended with savory bone broth and tender shredded chicken for a protein-packed, warming meal.
INGREDIENTS
2 cups Butternut squash
0.5 medium Gala apple
4 oz Chicken breast
1.5 cups Chicken bone broth
1 tsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Ground nutmeg
0.13 tsp Ground cinnamon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the cubed butternut squash, sliced Gala apple, and the chicken breast on the baking sheet and drizzle with olive oil, sea salt, and black pepper.
Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the squash is fork-tender and caramelized.
Remove the chicken from the pan and use two forks to shred it into bite-sized pieces, then set aside.
In a medium pot over medium heat, sauté the diced yellow onion with a splash of water until it becomes soft and translucent.
Transfer the roasted squash and apples into the pot along with the chicken bone broth, nutmeg, and cinnamon, then simmer for 5 minutes.
Use an immersion blender to process the soup until it is completely smooth and velvety in texture.
Stir the shredded chicken back into the soup and heat through for 1 minute before serving in a warm bowl.