YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Apple Soup
Oven-roasted butternut squash and crisp apples blended into a velvety soup, topped with tender shredded chicken for a protein-packed, comforting meal.
INGREDIENTS
5 oz Chicken breast
1.5 cups Butternut squash
0.5 medium Honeycrisp apple
0.5 tbsp Extra virgin olive oil
1 cup Chicken bone broth
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried sage
0.25 tsp Ground cinnamon
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the cubed butternut squash, chopped apple, and diced onion with the extra virgin olive oil, sea salt, black pepper, dried sage, and ground cinnamon until evenly coated.
Spread the mixture in a single layer and roast for 25 to 30 minutes, or until the squash is fork-tender and slightly caramelized around the edges.
While the vegetables roast, place the chicken breast in a small pot of simmering water and cook for 12-15 minutes until the internal temperature reaches 165°F, then remove and shred with two forks.
Carefully transfer the roasted squash, apple, and onion mixture into a high-speed blender, adding the minced garlic and the chicken bone broth.
Blend on high speed for 60 seconds or until the texture is completely smooth and velvety.
Pour the hot soup into a serving bowl and fold in the shredded chicken to ensure every bite is packed with clean protein.