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

Roasted butternut squash and sweet apple are pureed into a velvety soup and served with savory shredded chicken for a protein-rich meal.

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NUTRITION

514kcal
Protein
49.7g
Fat
12.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Apple

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1.5 cups Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Dried thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed butternut squash and sliced apple with the extra virgin olive oil, sea salt, black pepper, and ground cinnamon until evenly coated.

  • 3

    Spread the squash and apple mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the edges are golden and tender.

  • 4

    While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.

  • 5

    In a medium pot over medium heat, sauté the diced yellow onion in a splash of water or broth until translucent and fragrant.

  • 6

    Add the roasted squash, apple, and chicken broth to the pot, then use an immersion blender to puree the mixture until it reaches a velvety consistency.

  • 7

    Stir the shredded chicken and dried thyme into the soup and simmer for 5 minutes to allow the flavors to meld before serving warm.

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

Roasted butternut squash and sweet apple are pureed into a velvety soup and served with savory shredded chicken for a protein-rich meal.

NUTRITION

514kcal
Protein
49.7g
Fat
12.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Apple

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1.5 cups Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Dried thyme

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed butternut squash and sliced apple with the extra virgin olive oil, sea salt, black pepper, and ground cinnamon until evenly coated.

  • 3

    Spread the squash and apple mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the edges are golden and tender.

  • 4

    While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it finely using two forks.

  • 5

    In a medium pot over medium heat, sauté the diced yellow onion in a splash of water or broth until translucent and fragrant.

  • 6

    Add the roasted squash, apple, and chicken broth to the pot, then use an immersion blender to puree the mixture until it reaches a velvety consistency.

  • 7

    Stir the shredded chicken and dried thyme into the soup and simmer for 5 minutes to allow the flavors to meld before serving warm.