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; 1 medium Gala apple; 0.5 medium Yellow onion; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 2 cups Chicken bone broth; 3 oz Cooked chicken breast; 1 tbsp Raw pumpkin seeds

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

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NUTRITION

Protein

44.1g

Fat

17.9g

Carbs

69.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

1 medium Gala apple

0.5 medium Yellow onion

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

2 cups Chicken bone broth

3 oz Cooked chicken breast

1 tbsp Raw pumpkin seeds

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, sliced apple, and onion with olive oil, sea salt, black pepper, and cinnamon.
3
Roast the mixture for 25 minutes or until the squash is fork-tender and caramelized.
4
Transfer the roasted vegetables and fruit into a high-speed blender and add the chicken bone broth.
5
Blend on high until the soup reaches a velvety smooth consistency.
6
Pour the soup into a saucepan over medium heat and stir in the shredded cooked chicken breast.
7
Warm the soup through for 3 minutes and serve garnished with raw pumpkin seeds for a satisfying crunch.