Roasted Butternut Squash and Apple Soup with Sliced Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup with Sliced Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup with Sliced Chicken

Oven-roasted butternut squash and crisp apples are puréed into a velvety soup and topped with herb-seasoned chicken for a savory, warming meal.

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NUTRITION

407kcal
Protein
36.1g
Fat
11.0g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

0.5 medium Gala apple

0.25 medium Yellow onion

2 clove Garlic

0.5 tbsp Extra virgin olive oil

5 oz Boneless skinless chicken breast

1.5 cup Low-sodium vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

0.13 tsp Ground nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the cubed butternut squash, sliced apple, chopped onion, and smashed garlic cloves on the tray.

  • 3

    Drizzle with olive oil and sprinkle with sea salt, black pepper, cinnamon, and nutmeg, tossing to coat evenly.

  • 4

    Place the chicken breast on one side of the tray and season it lightly with additional salt and pepper.

  • 5

    Roast for 25 to 30 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F.

  • 6

    Transfer the roasted vegetables and apples to a high-speed blender, add the vegetable broth, and blend until completely smooth.

  • 7

    Slice the roasted chicken breast into thin strips.

  • 8

    Pour the soup into a bowl and top with the sliced chicken to serve.

Roasted Butternut Squash and Apple Soup with Sliced Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup with Sliced Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup with Sliced Chicken

Oven-roasted butternut squash and crisp apples are puréed into a velvety soup and topped with herb-seasoned chicken for a savory, warming meal.

NUTRITION

407kcal
Protein
36.1g
Fat
11.0g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

0.5 medium Gala apple

0.25 medium Yellow onion

2 clove Garlic

0.5 tbsp Extra virgin olive oil

5 oz Boneless skinless chicken breast

1.5 cup Low-sodium vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

0.13 tsp Ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the cubed butternut squash, sliced apple, chopped onion, and smashed garlic cloves on the tray.

  • 3

    Drizzle with olive oil and sprinkle with sea salt, black pepper, cinnamon, and nutmeg, tossing to coat evenly.

  • 4

    Place the chicken breast on one side of the tray and season it lightly with additional salt and pepper.

  • 5

    Roast for 25 to 30 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F.

  • 6

    Transfer the roasted vegetables and apples to a high-speed blender, add the vegetable broth, and blend until completely smooth.

  • 7

    Slice the roasted chicken breast into thin strips.

  • 8

    Pour the soup into a bowl and top with the sliced chicken to serve.