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 apple; 0.25 medium onion; 1 tsp olive oil; 1 cup chicken bone broth; 5 oz chicken breast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp cinnamon; 0.13 tsp 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 blended into a velvety puree with savory bone broth and hearty shredded chicken.

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NUTRITION

Protein

53.2g

Fat

10.3g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

2 cup butternut squash

0.5 medium apple

0.25 medium onion

1 tsp olive oil

1 cup chicken bone broth

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cinnamon

0.13 tsp nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, chopped apple, and diced onion with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and slightly caramelized.
4
While the vegetables roast, poach the chicken breast in a small pot of simmering water until the internal temperature reaches 165°F, then shred it finely with two forks.
5
Transfer the roasted squash, apple, and onion to a high-speed blender and add the chicken bone broth, cinnamon, and nutmeg.
6
Blend on high until the soup reaches a silky, velvety consistency, adding a splash of water if a thinner soup is desired.
7
Pour the warm soup into a bowl and stir in the shredded chicken to incorporate before serving.