Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 cup Butternut squash; 0.5 medium Apple; 0.5 cup Yellow onion; 2 clove Garlic; 1 cup Chicken bone broth; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Dried thyme

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

Oven-roasted butternut squash and sweet apples blended into a velvety soup, topped with tender shredded chicken for a satisfying, protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.0g

Fat

7.4g

Carbs

56.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cup Butternut squash

0.5 medium Apple

0.5 cup Yellow onion

2 clove Garlic

1 cup Chicken bone broth

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Dried thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, chopped apple, and diced onion with olive oil, sea salt, black pepper, and dried thyme.
3
Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the squash is fork-tender and lightly caramelized.
4
While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then bake or pan-sear until it reaches an internal temperature of 165°F.
5
Allow the chicken to cool slightly, then use two forks to shred it into bite-sized pieces.
6
Transfer the roasted squash mixture and the minced garlic into a high-speed blender along with the chicken bone broth and ground cinnamon.
7
Blend on high until the soup is completely smooth and velvety in texture.
8
Pour the soup into a bowl, stir in the shredded chicken, and serve warm.