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.

Roasted Butternut Squash and Apple Soup with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup with Shredded Chicken

Slow-roasted butternut squash and sweet apples blended into a velvety soup, topped with tender shredded chicken for a satisfying and savory finish.

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NUTRITION

565kcal
Protein
51.0g
Fat
14.2g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Butternut squash

0.5 medium Fuji apple

0.25 cup Yellow onion

0.5 tbsp Extra virgin olive oil

1 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Peel and cube the butternut squash, core and chop the apple, and dice the onion.

  • 3

    Place the squash, apple, onion, and garlic clove on the baking sheet and toss with olive oil, sea salt, black pepper, and cinnamon until evenly coated.

  • 4

    Roast for 25 to 30 minutes, or until the squash is fork-tender and slightly caramelized around the edges.

  • 5

    While the vegetables roast, poach the chicken breast in a small pot of simmering water for 12 to 15 minutes until fully cooked, then remove and shred with two forks.

  • 6

    Transfer the roasted vegetables and garlic into a high-speed blender and add the chicken broth.

  • 7

    Blend on high until the mixture is completely smooth and reaches a velvety consistency.

  • 8

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

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.

Roasted Butternut Squash and Apple Soup with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup with Shredded Chicken

Slow-roasted butternut squash and sweet apples blended into a velvety soup, topped with tender shredded chicken for a satisfying and savory finish.

NUTRITION

565kcal
Protein
51.0g
Fat
14.2g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Butternut squash

0.5 medium Fuji apple

0.25 cup Yellow onion

0.5 tbsp Extra virgin olive oil

1 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Peel and cube the butternut squash, core and chop the apple, and dice the onion.

  • 3

    Place the squash, apple, onion, and garlic clove on the baking sheet and toss with olive oil, sea salt, black pepper, and cinnamon until evenly coated.

  • 4

    Roast for 25 to 30 minutes, or until the squash is fork-tender and slightly caramelized around the edges.

  • 5

    While the vegetables roast, poach the chicken breast in a small pot of simmering water for 12 to 15 minutes until fully cooked, then remove and shred with two forks.

  • 6

    Transfer the roasted vegetables and garlic into a high-speed blender and add the chicken broth.

  • 7

    Blend on high until the mixture is completely smooth and reaches a velvety consistency.

  • 8

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