Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup butternut squash; 0.5 medium fuji apple; 0.25 cup yellow onion; 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 1 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 0.25 tsp garlic powder

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

Roasted butternut squash and crisp apples simmered in savory bone broth and blended into a silky, golden soup topped with tender herb-roasted chicken.

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NUTRITION

Protein

52.7g

Fat

12.6g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cup butternut squash

0.5 medium fuji apple

0.25 cup yellow onion

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and cube the butternut squash and apple, then finely chop the onion.
3
Place the squash, apple, onion, and the whole chicken breast onto the baking sheet.
4
Drizzle everything with olive oil and sprinkle evenly with sea salt, black pepper, dried thyme, and garlic powder.
5
Toss the vegetables to coat and ensure the chicken is seasoned on both sides.
6
Roast for 20 to 25 minutes, or until the chicken is cooked through and the squash is fork-tender.
7
Remove the chicken from the pan and set it aside to rest for 5 minutes before dicing into small bite-sized pieces.
8
Transfer the roasted squash, apple, and onion into a high-speed blender and add the chicken bone broth.
9
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
10
Pour the soup into a bowl and stir in the diced roasted chicken before serving warm.