YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup with Shredded Chicken
Roasted butternut squash and sweet apples are simmered in savory bone broth and topped with tender shredded chicken for a velvety, protein-packed meal that feels incredibly cozy.
INGREDIENTS
1.5 cup butternut squash
0.5 medium apple
2 tsp olive oil
0.25 cup yellow onion
1 clove garlic
1 cup chicken bone broth
4 oz chicken breast
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
PREPARATION
Preheat oven to 400°F and line a large baking sheet with unbleached parchment paper.
Toss the cubed butternut squash and chopped apple with 1 tsp of olive oil, sea salt, and black pepper until well coated.
Spread the mixture in a single layer and roast for 25 minutes until the squash is fork-tender and slightly caramelized.
In a heavy-bottomed pot, heat the remaining 1 tsp of olive oil over medium heat and sauté the diced onion and minced garlic until soft and fragrant.
Transfer the roasted squash and apple to the pot, then add the dried thyme and pour in the chicken bone broth.
Bring to a boil, then reduce heat and simmer for 5 minutes before using an immersion blender to puree the soup until completely smooth and velvety.
Fold in the cooked and shredded chicken breast and simmer for another 2 minutes to ensure everything is heated through before serving.