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; 0.25 medium yellow onion; 2 cloves garlic; 3 oz chicken breast; 1 cup chicken bone broth; 0.25 tbsp extra virgin olive oil; 0.5 tsp dried sage; 0.25 tsp sea salt; 0.25 tsp black pepper

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, served with succulent herb-roasted chicken for a satisfying, protein-packed meal.

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NUTRITION

Protein

42.1g

Fat

7.3g

Carbs

55.0g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

0.5 medium honeycrisp apple

0.25 medium yellow onion

2 cloves garlic

3 oz chicken breast

1 cup chicken bone broth

0.25 tbsp extra virgin olive oil

0.5 tsp dried sage

0.25 tsp sea salt

0.25 tsp black pepper

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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, apple, onion, and garlic with half of the olive oil, sea salt, and black pepper.
3
Rub the chicken breast with the remaining olive oil and the dried sage.
4
Arrange the vegetables and the chicken on the baking sheet and roast for 25-30 minutes until the chicken is cooked through and the squash is tender.
5
Remove the chicken from the tray and set aside to rest.
6
Transfer the roasted squash, apple, onion, and garlic into a high-speed blender with the chicken bone broth.
7
Blend on high until the soup is completely smooth and velvety.
8
Slice the roasted chicken breast into thin strips.
9
Pour the soup into a bowl and top with the sliced chicken to serve.