YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Apple Bisque
Velvety butternut squash and crisp apples roasted until caramelized, then blended with savory bone broth and topped with tender shredded chicken.
INGREDIENTS
1.5 cups Butternut squash
0.5 medium Apple
0.5 cup Yellow onion
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cinnamon
1.5 cups Chicken bone broth
3.5 oz Chicken breast
1 tsp Fresh sage
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and cube the butternut squash, core and chop the apple, and roughly dice the yellow onion.
On the prepared baking sheet, toss the squash, apple, and onion with olive oil, sea salt, black pepper, and ground cinnamon until evenly coated.
Roast for 25 to 30 minutes, or until the squash is fork-tender and the edges are slightly caramelized.
While the vegetables roast, warm the chicken bone broth in a small saucepan over medium heat.
Transfer the roasted vegetable and apple mixture into a high-speed blender and add the warm bone broth.
Blend on high until the mixture is completely smooth and reaches a velvety bisque consistency.
Pour the bisque into a serving bowl and top with the warm, shredded chicken breast and minced fresh sage.