Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Butternut squash; 0.5 medium Honeycrisp apple; 4 oz Chicken breast; 1 cup Chicken bone broth; 0.5 tbsp Extra virgin olive oil; 0.25 medium Yellow onion; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.25 tsp Dried thyme

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 and warming meal.

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NUTRITION

Protein

44.4g

Fat

11.8g

Carbs

53.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Honeycrisp apple

4 oz Chicken breast

1 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

0.25 medium Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.25 tsp Dried thyme

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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, diced onion, and apple slices on the sheet with olive oil, sea salt, black pepper, cinnamon, and thyme until evenly coated.
3
Roast the vegetable mixture for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
4
While the vegetables roast, poach the chicken breast in a small pot of simmering water for 12 to 15 minutes until it reaches an internal temperature of 165°F, then shred it finely with two forks.
5
Transfer the roasted vegetables and the raw garlic clove into a high-speed blender, pour in the chicken bone broth, and blend on high until the texture is completely smooth.
6
Pour the hot soup into a serving bowl and stir in the shredded chicken to incorporate the protein while maintaining the soup's creamy consistency.