Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Butternut squash; 0.5 medium Apple; 0.25 medium Yellow onion; 1 clove Garlic; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 1 cup Chicken bone broth; 5 oz Boneless skinless chicken breast

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

Velvety roasted butternut squash and crisp apples simmered in savory bone broth with tender shredded chicken for a cozy, protein-packed meal.

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NUTRITION

Protein

39.2g

Fat

17.9g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Butternut squash

0.5 medium Apple

0.25 medium Yellow onion

1 clove Garlic

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 cup Chicken bone broth

5 oz Boneless skinless chicken breast

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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, sliced apple, onion, and garlic with olive oil, sea salt, black pepper, and cinnamon on the prepared sheet.
3
Roast the mixture for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
4
While the vegetables roast, poach or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.
5
Transfer the roasted squash, apple, onion, and garlic into a high-speed blender, add the chicken bone broth, and blend until completely smooth.
6
Pour the blended soup into a medium pot, stir in the shredded chicken, and simmer over medium heat for 5 minutes to combine the flavors before serving.