Name: Roasted Butternut Squash and Apple Soup with Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cups butternut squash; 0.5 medium apple; 0.5 medium yellow onion; 0.5 tbsp extra virgin olive oil; 1 cup low-sodium chicken broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 clove garlic

Roasted Butternut Squash and Apple Soup with Seared 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 Seared Chicken

Velvety butternut squash and crisp apples are oven-roasted until caramelized, then blended into a silky soup topped with golden-seared chicken breast.

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NUTRITION

Protein

51.2g

Fat

13.0g

Carbs

65.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups butternut squash

0.5 medium apple

0.5 medium yellow onion

0.5 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed butternut squash, apple, onion, and garlic with half of the olive oil, sea salt, and black pepper.
3
Roast the vegetable mixture for 25-30 minutes until the squash is tender and edges are caramelized.
4
Season the chicken breast with dried thyme and the remaining sea salt and black pepper.
5
Heat the remaining olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Transfer the roasted vegetables and chicken broth to a high-speed blender and blend until the texture is completely smooth.
7
Slice the seared chicken into thin strips and serve over the warm soup.