Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup Butternut squash; 0.5 whole Granny Smith apple; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 4 oz Cooked chicken breast; 0.75 cup Chicken bone broth; 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 blended with savory bone broth and topped with tender shredded chicken for a satisfying, protein-packed meal.

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NUTRITION

Protein

45.6g

Fat

15.3g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

2 cup Butternut squash

0.5 whole Granny Smith apple

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

4 oz Cooked chicken breast

0.75 cup Chicken bone broth

1 tbsp Raw pumpkin seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss butternut squash and apple slices with olive oil, sea salt, black pepper, and cinnamon.
3
Roast for 25-30 minutes until the squash is tender and slightly caramelized.
4
Transfer the roasted mixture to a high-speed blender and add the chicken bone broth.
5
Blend until completely smooth and creamy, adding more broth if a thinner consistency is desired.
6
Pour the soup into a bowl and stir in the shredded cooked chicken breast.
7
Garnish with raw pumpkin seeds for a delightful crunch before serving.