Roasted Butternut Squash and Apple Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Velvety roasted butternut squash and crisp apples simmered in savory bone broth with tender shredded chicken for a protein-packed, comforting meal.

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NUTRITION

416kcal
Protein
44.0g
Fat
9.6g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Apple

1 tsp Olive oil

4 oz Chicken breast

1 cup Chicken bone broth

0.25 cup Onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cinnamon

0.13 tsp Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a parchment-lined baking sheet, toss the cubed butternut squash, sliced apple, and diced onion with olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 25 to 30 minutes until the squash is tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, place the chicken breast in a small pot of simmering water and cook for 12 to 15 minutes until opaque throughout; remove and shred finely with two forks.

  • 5

    Transfer the roasted squash, apple, and onion into a high-speed blender.

  • 6

    Add the chicken bone broth, minced garlic, cinnamon, and nutmeg to the blender.

  • 7

    Blend on high until the mixture is completely smooth and velvety.

  • 8

    Pour the blended soup into a saucepan over medium heat, stir in the shredded chicken, and simmer for 3 minutes to combine the flavors before serving.

Roasted Butternut Squash and Apple Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Velvety roasted butternut squash and crisp apples simmered in savory bone broth with tender shredded chicken for a protein-packed, comforting meal.

NUTRITION

416kcal
Protein
44.0g
Fat
9.6g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Apple

1 tsp Olive oil

4 oz Chicken breast

1 cup Chicken bone broth

0.25 cup Onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cinnamon

0.13 tsp Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a parchment-lined baking sheet, toss the cubed butternut squash, sliced apple, and diced onion with olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 25 to 30 minutes until the squash is tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, place the chicken breast in a small pot of simmering water and cook for 12 to 15 minutes until opaque throughout; remove and shred finely with two forks.

  • 5

    Transfer the roasted squash, apple, and onion into a high-speed blender.

  • 6

    Add the chicken bone broth, minced garlic, cinnamon, and nutmeg to the blender.

  • 7

    Blend on high until the mixture is completely smooth and velvety.

  • 8

    Pour the blended soup into a saucepan over medium heat, stir in the shredded chicken, and simmer for 3 minutes to combine the flavors before serving.