Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 0.5 medium honeycrisp apple; 0.25 medium yellow onion; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground nutmeg; 1.5 cups low-sodium chicken broth; 5 oz cooked chicken breast; 2 tbsp plain greek yogurt; 1 tsp fresh chives

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 blended into a velvety soup, topped with savory shredded chicken and a cooling swirl of Greek yogurt.

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NUTRITION

Protein

51.2g

Fat

12.9g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups butternut squash

0.5 medium honeycrisp apple

0.25 medium yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1.5 cups low-sodium chicken broth

5 oz cooked chicken breast

2 tbsp plain greek yogurt

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash, chopped apple, onion, and garlic clove with olive oil, sea salt, black pepper, and nutmeg.
3
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, or until the squash is fork-tender and slightly caramelized.
4
Transfer the roasted vegetables and apple into a high-speed blender and add the chicken broth.
5
Blend on high until the mixture is completely smooth and velvety.
6
Pour the soup into a small pot and heat over medium-low until simmering.
7
Stir in the shredded cooked chicken breast to warm through.
8
Ladle the soup into a bowl and garnish with a dollop of Greek yogurt and minced fresh chives.