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

Velvety roasted butternut squash and tart apples simmered with savory bone broth and tender shredded chicken for a comforting, nutrient-dense bowl.

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NUTRITION

Protein

49.9g

Fat

19.3g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Granny Smith apple

0.25 medium Yellow onion

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1.5 cups Chicken bone broth

4 oz Cooked chicken breast

1 tbsp Raw pumpkin seeds

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PREPARATION

1
Preheat oven to 400°F and toss squash, apple, and onion with olive oil, salt, pepper, and cinnamon on a parchment-lined tray.
2
Roast for 25 minutes until the squash is fork-tender and caramelized around the edges.
3
Transfer the roasted produce to a high-speed blender with the chicken bone broth and blend until completely smooth.
4
Pour the soup into a pot over medium heat and stir in the shredded chicken breast until heated through.
5
Serve in a warm bowl topped with crunchy pumpkin seeds for added texture.