Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups butternut squash; 0.5 whole honeycrisp apple; 1 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 1 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg; 1 tsp fresh thyme

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

Velvety roasted butternut squash and crisp apples blended into a savory soup, topped with tender shredded chicken for a satisfying, protein-packed meal.

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NUTRITION

Protein

53.2g

Fat

10.9g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups butternut squash

0.5 whole honeycrisp apple

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash, sliced apple, and chicken breast on the sheet; drizzle with olive oil and a pinch of the sea salt.
3
Roast for 20-25 minutes until the chicken is cooked through and the squash is tender and caramelized.
4
Remove the chicken from the tray, shred it with two forks, and set it aside in a bowl.
5
In a large pot over medium heat, sauté the diced onion and garlic until translucent, then add the roasted squash, apple, and bone broth.
6
Use an immersion blender to process the soup until it reaches a velvety, smooth consistency.
7
Stir in the shredded chicken, remaining sea salt, black pepper, nutmeg, and fresh thyme, heating the soup through before serving.