Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash cubes; 1 medium Granny Smith apple; 4 oz Chicken breast; 1 cup Chicken bone broth; 0.5 tbsp Extra virgin olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Ground nutmeg

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 tart apples simmered in savory bone broth, topped with tender shredded chicken for a cozy, protein-packed meal.

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NUTRITION

Protein

35.9g

Fat

10.5g

Carbs

64.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash cubes

1 medium Granny Smith apple

4 oz Chicken breast

1 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the butternut squash cubes, diced apple, and chopped onion with olive oil, sea salt, black pepper, cinnamon, and nutmeg until evenly coated.
3
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
4
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it using two forks.
5
Transfer the roasted squash, apple, and onion to a high-speed blender along with the bone broth and fresh garlic clove.
6
Blend on high until the soup is completely smooth and creamy, adding a small amount of warm water if you prefer a thinner consistency.
7
Pour the warm soup into a bowl and top with the shredded chicken to serve immediately.