Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 0.5 medium apple; 4 oz chicken breast; 1.5 cups chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 0.25 tsp ground cinnamon

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 and Apple Soup

Roasted butternut squash and tart apples simmered in savory bone broth for a velvety smooth soup topped with juicy herb-roasted chicken.

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NUTRITION

Protein

47.4g

Fat

11.0g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups butternut squash

0.5 medium apple

4 oz chicken breast

1.5 cups chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 tsp ground cinnamon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed butternut squash, sliced apple, and chicken breast on the sheet, drizzling with olive oil and seasoning with salt, pepper, thyme, and cinnamon.
3
Roast for 25-30 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
4
While roasting, sauté the diced onion and garlic in a small pan over medium heat until translucent and fragrant.
5
Remove the chicken from the pan and set aside to rest; transfer the roasted squash, apple, sautéed onion, garlic, and bone broth into a high-speed blender.
6
Blend until the soup is completely smooth and creamy, adding a splash of water if a thinner consistency is desired.
7
Slice the roasted chicken into thin strips and serve it directly on top of the warm soup.