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 cups Cubed butternut squash; 0.5 medium Honeycrisp apple; 0.25 medium Yellow onion; 2 cloves Garlic; 5 oz Boneless skinless chicken breast; 0.5 tbsp Extra virgin olive oil; 1 cup Low sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Ground cinnamon; 0.13 tsp Ground nutmeg

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

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

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NUTRITION

Protein

36.6g

Fat

11.3g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cubed butternut squash

0.5 medium Honeycrisp apple

0.25 medium Yellow onion

2 cloves Garlic

5 oz Boneless skinless chicken breast

0.5 tbsp Extra virgin olive oil

1 cup Low sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

0.13 tsp Ground nutmeg

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the butternut squash, apple wedges, onion, and garlic with olive oil, salt, and pepper.
3
Place the chicken breast on a separate small baking dish and season with a pinch of salt and pepper.
4
Roast the vegetables and chicken for 25 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.
5
Remove the chicken from the oven and shred it into bite-sized pieces using two forks; set aside.
6
Transfer the roasted vegetables and any pan juices into a high-speed blender.
7
Add the chicken broth, cinnamon, and nutmeg to the blender and process until the mixture is completely smooth and velvety.
8
Pour the soup into a bowl and stir in the shredded chicken before serving hot.