YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Apple Soup
Oven-roasted butternut squash and sweet apples blended into a velvety soup, topped with tender shredded chicken for a satisfying and protein-packed meal.
INGREDIENTS
2 cups butternut squash
0.5 medium honeycrisp apple
5 oz boneless skinless chicken breast
2 tsp extra virgin olive oil
0.5 cup chicken bone broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cinnamon
0.25 tsp ground nutmeg
1 clove garlic
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the cubed butternut squash, halved apple, and garlic clove on the baking sheet, then drizzle with 1 teaspoon of olive oil and sprinkle with cinnamon and nutmeg.
On a separate small tray, rub the chicken breast with the remaining teaspoon of olive oil, sea salt, and black pepper.
Roast the vegetables and chicken in the oven; remove the chicken after 20 minutes or when the internal temperature reaches 165°F.
Continue roasting the vegetables for another 5-10 minutes until they are fork-tender and slightly caramelized.
Transfer the roasted squash, roasted apple, and garlic into a high-speed blender along with the chicken bone broth.
Blend on high until the mixture is completely smooth and velvety, adding a splash of water if you prefer a thinner consistency.
Shred the roasted chicken using two forks and stir it directly into the warm soup before serving in a large bowl.