Name: Roasted Butternut Squash 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 Granny Smith apple; 0.5 medium Yellow onion; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Low-sodium chicken broth; 5.5 oz Chicken breast; 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 Apple Soup

Oven-roasted butternut squash and tart apples blended into a velvety purée, served with herb-crusted chicken breast for a savory and satisfying meal.

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NUTRITION

Protein

53.8g

Fat

13.1g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

0.5 medium Granny Smith apple

0.5 medium Yellow onion

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Low-sodium chicken broth

5.5 oz Chicken breast

0.25 tsp Dried thyme

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, toss the cubed butternut squash, chopped apple, and onion with the olive oil, half of the sea salt, and half of the black pepper.
3
Season the chicken breast evenly with the remaining sea salt, black pepper, dried thyme, and garlic powder.
4
Place the chicken on a separate parchment-lined tray or in a cleared corner of the vegetable baking sheet.
5
Roast for 25-30 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
7
Transfer the roasted squash, apple, and onion to a high-speed blender; add the chicken broth and blend until the mixture is completely smooth and velvety.
8
Pour the soup into a bowl and top with the sliced roasted chicken to serve.