Name: Roasted Butternut Squash and Apple Soup with Shredded Chicken
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; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup yellow onion; 1 tsp garlic; 1.5 cup low-sodium chicken broth; 5 oz chicken breast; 0.25 tsp ground cinnamon; 0.13 tsp ground nutmeg

Roasted Butternut Squash and Apple Soup with Shredded Chicken

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 with Shredded Chicken

Velvety roasted butternut squash and crisp apples simmered into a creamy soup, topped with tender shredded chicken for a satisfying, protein-packed finish.

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NUTRITION

Protein

38.1g

Fat

11.1g

Carbs

48.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cup butternut squash

0.5 medium Honeycrisp apple

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup yellow onion

1 tsp garlic

1.5 cup low-sodium chicken broth

5 oz chicken breast

0.25 tsp ground cinnamon

0.13 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash and chopped apple with olive oil, sea salt, and black pepper on the prepared tray.
3
Roast for 25 to 30 minutes until the squash is tender and slightly caramelized around the edges.
4
While roasting, sauté the diced onion and garlic in a large pot over medium heat until translucent and fragrant.
5
Add the roasted squash, apple, chicken broth, cinnamon, and nutmeg to the pot and bring to a gentle simmer for 10 minutes.
6
Use an immersion blender to puree the soup until it reaches a velvety, smooth consistency.
7
Stir in the cooked shredded chicken breast and heat for an additional 2 minutes before serving.