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

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 with tender shredded chicken for a protein-packed, warming bowl.

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NUTRITION

Protein

38.5g

Fat

9.9g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

0.5 medium Honeycrisp apple

0.25 medium Yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1.5 cup Chicken bone broth

4 oz Chicken breast

1 tsp Fresh sage

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash, chopped apple, and onion with olive oil, sea salt, black pepper, and cinnamon on the baking sheet.
3
Roast for 25 to 30 minutes until the vegetables are tender and the edges are slightly caramelized.
4
Transfer the roasted mixture into a high-speed blender and add the chicken bone broth.
5
Blend on high until the soup reaches a completely smooth and velvety consistency.
6
Pour the soup into a medium saucepan and stir in the pre-cooked shredded chicken breast and fresh chopped sage.
7
Simmer over medium-low heat for 5 minutes to allow the flavors to meld and the chicken to heat through.
8
Serve hot in a large bowl, garnished with an extra pinch of black pepper if desired.