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 Granny Smith apple; 5 oz boneless skinless chicken breast; 0.5 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 2 cups low-sodium chicken broth; 0.5 tsp dried sage; 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

Oven-roasted butternut squash and sweet apples blended into a velvety soup, topped with savory shredded chicken for a satisfying and protein-rich meal.

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NUTRITION

Protein

38.0g

Fat

11.6g

Carbs

69.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

1 medium Granny Smith apple

5 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

2 cups low-sodium chicken broth

0.5 tsp dried sage

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 baking sheet with parchment paper.
2
Toss the cubed butternut squash and sliced apple with half of the olive oil and roast for 25-30 minutes until tender.
3
While roasting, season the chicken breast with salt and pepper, then bake or pan-sear until the internal temperature reaches 165°F.
4
Shred the cooked chicken using two forks and set aside.
5
In a large pot, sauté the diced onion and minced garlic in the remaining olive oil over medium heat until translucent.
6
Add the roasted squash, apple, chicken broth, and dried sage to the pot; bring to a light simmer for 10 minutes.
7
Use an immersion blender to process the mixture until it reaches a velvety, smooth consistency.
8
Stir the shredded chicken into the soup and serve immediately.