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 medium Gala apple; 0.25 cup Yellow onion; 1 tsp Extra virgin olive oil; 1 cup Chicken bone broth; 4 oz Cooked chicken breast; 0.25 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Ground cinnamon; 1 pinch Ground nutmeg

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

Oven-roasted butternut squash and crisp apples simmered in savory bone broth with tender shredded chicken for a velvety, warming finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.9g

Fat

10.3g

Carbs

49.6g

SERVINGS

1 serving

INGREDIENTS

2 cup Butternut squash

0.5 medium Gala apple

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

1 cup Chicken bone broth

4 oz Cooked chicken breast

0.25 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Ground cinnamon

1 pinch Ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed butternut squash, sliced apple, and diced onion with olive oil, sea salt, and black pepper until evenly coated.
3
Roast the vegetables for 25 to 30 minutes until the squash is tender and the edges are slightly caramelized.
4
Transfer the roasted vegetables and apple into a high-speed blender and pour in the warm chicken bone broth.
5
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
6
Pour the blended soup into a medium saucepan over low heat and stir in the shredded cooked chicken breast.
7
Add the ground cinnamon and nutmeg, then stir until the soup is heated through and the flavors are well combined.