YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup
Oven-roasted butternut squash and sweet apples blended into a velvety soup, topped with tender shredded chicken and a creamy dollop of Greek yogurt.
INGREDIENTS
1.5 cups Butternut squash
0.5 medium Honeycrisp apple
0.5 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 cloves Garlic
1.5 cups Chicken bone broth
4 oz Chicken breast
0.25 cup Plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cinnamon
0.25 tsp Ground nutmeg
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash and sliced apple with half of the olive oil, then roast for 25 minutes until tender and slightly caramelized.
Heat the remaining olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until soft and fragrant.
Add the roasted squash, apple, bone broth, sea salt, black pepper, cinnamon, and nutmeg to the pot and bring to a gentle simmer.
Use an immersion blender to process the soup directly in the pot until it reaches a completely smooth and velvety consistency.
Stir in the pre-cooked shredded chicken breast and simmer for an additional 2 minutes to ensure everything is heated through.
Ladle the soup into a bowl and finish with a creamy dollop of Greek yogurt on top before serving.