YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup
Velvety roasted butternut squash and crisp apples simmered with aromatic ginger and topped with tender shredded chicken breast for a satisfying, nutrient-dense meal.
INGREDIENTS
1.5 cups Butternut squash
0.5 medium Honeycrisp apple
0.5 medium Yellow onion
2 cloves Garlic
0.5 tsp Fresh ginger
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cinnamon
1 cup Chicken bone broth
4 oz Chicken breast
1 tbsp Pumpkin seeds
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash, sliced apple, chopped onion, garlic cloves, and minced ginger with olive oil, sea salt, black pepper, and cinnamon on the prepared sheet.
Roast the mixture for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
While the vegetables roast, cook the chicken breast in a skillet or steamer until the internal temperature reaches 165°F, then shred it with two forks.
Transfer the roasted vegetable and apple mixture into a high-speed blender, add the chicken bone broth, and blend on high until completely smooth.
Pour the warm soup into a serving bowl and stir in the shredded chicken breast to incorporate.
Garnish the top with pumpkin seeds for a crunch and serve immediately while hot.