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: 1.5 cups Butternut squash; 0.5 medium Honeycrisp apple; 0.25 medium Yellow onion; 5 oz Chicken breast; 0.5 tbsp Extra virgin olive oil; 2 cups Low-sodium chicken bone broth; 1 clove Garlic; 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

Velvety roasted butternut squash and crisp apples simmered with savory shredded chicken for a protein-packed bowl of comfort.

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NUTRITION

Protein

51.1g

Fat

12.7g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Honeycrisp apple

0.25 medium Yellow onion

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

2 cups Low-sodium chicken bone broth

1 clove Garlic

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 degrees Fahrenheit and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash, diced apple, and chopped onion with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 25 to 30 minutes until the squash is tender and slightly caramelized.
4
While the vegetables roast, poach the chicken breast in a small pot of simmering water for 12 to 15 minutes until cooked through, then shred it with two forks.
5
Transfer the roasted vegetables and apple to a high-speed blender, add the chicken bone broth, garlic, and dried sage.
6
Blend on high until the soup is completely smooth and velvety.
7
Pour the soup into a pot over medium heat, stir in the shredded chicken, and simmer for 5 minutes before serving.