Name: Roasted Butternut Squash and Apple Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 1 medium gala apple; 0.5 medium yellow onion; 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 2 cups chicken bone broth; 0.25 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Butternut Squash and Apple Soup with Shredded Chicken

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 with Shredded Chicken

Velvety butternut squash and crisp apples are roasted until caramelized, then blended into a silky soup topped with tender shredded chicken.

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NUTRITION

Protein

45.1g

Fat

11.2g

Carbs

63.9g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 medium gala apple

0.5 medium yellow onion

5 oz chicken breast

0.5 tbsp extra virgin olive oil

2 cups chicken bone broth

0.25 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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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, core and dice the apple, and roughly chop the onion.
3
Toss the squash, apple, and onion on the baking sheet with olive oil, salt, pepper, cinnamon, and ginger until evenly coated.
4
Roast the mixture for 25 to 30 minutes until the squash is fork-tender and the edges are golden brown.
5
While the vegetables roast, place the chicken breast in a small pot of simmering water for 12 to 15 minutes until cooked through, then shred with two forks.
6
Transfer the roasted squash and apple mixture into a high-speed blender, add the chicken bone broth, and blend on high until completely smooth.
7
Pour the soup into a bowl and stir in the shredded chicken to incorporate before serving hot.