YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Apple Soup
Velvety roasted butternut squash and sweet apples simmered into a creamy soup, topped with succulent herb-roasted chicken for a satisfying, high-protein meal.
INGREDIENTS
5 oz chicken breast
1 cup butternut squash
0.25 medium honeycrisp apple
0.25 tbsp extra virgin olive oil
0.5 cup yellow onion
2 clove garlic
1.5 cup chicken bone broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
0.25 tsp ground cinnamon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed butternut squash, apple slices, and chicken breast with the olive oil, sea salt, black pepper, and dried thyme.
Roast the ingredients for 25 to 30 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before shredding or dicing it into bite-sized pieces.
In a large pot over medium heat, sauté the chopped onion and minced garlic with a splash of bone broth until they are soft and translucent.
Add the roasted squash, roasted apples, the remaining bone broth, and ground cinnamon to the pot and simmer for 5 minutes.
Use an immersion blender to puree the soup directly in the pot until it is velvety and completely smooth.
Stir the prepared roasted chicken back into the soup and serve immediately while hot.