Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 cup Butternut squash; 0.5 medium Apple; 0.5 tbsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 1.5 cup Chicken bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Ground ginger

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 Apple Soup

Velvety roasted butternut squash and sweet apples blended with savory bone broth and topped with tender shredded chicken for a cozy, protein-packed meal.

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NUTRITION

Protein

45.3g

Fat

12.4g

Carbs

47.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 cup Butternut squash

0.5 medium Apple

0.5 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1.5 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and sliced apple with olive oil, sea salt, black pepper, and cinnamon on the baking sheet.
3
Roast the squash and apple for 25 to 30 minutes until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, poach the chicken breast in simmering water for 12-15 minutes, then shred it finely with two forks.
5
In a medium pot over medium heat, sauté the diced onion and minced garlic until translucent and fragrant.
6
Add the roasted squash, roasted apple, and chicken bone broth to the pot, then stir in the ground ginger.
7
Use an immersion blender to puree the soup directly in the pot until the texture is completely smooth and velvety.
8
Fold the shredded chicken into the soup and simmer for an additional 5 minutes to meld the flavors before serving.