Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 0.5 medium apple; 0.5 tbsp olive oil; 0.25 cup yellow onion; 1.5 cups chicken bone broth; 4 oz chicken breast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 0.25 tsp dried thyme

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 Soup

Roasted butternut squash and apples blended with savory bone broth into a velvety soup, topped with tender shredded chicken for a protein-packed meal that feels like a warm hug.

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NUTRITION

Protein

47.9g

Fat

11.5g

Carbs

51.4g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

0.5 medium apple

0.5 tbsp olive oil

0.25 cup yellow onion

1.5 cups chicken bone broth

4 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp dried thyme

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed butternut squash and apple slices with olive oil, sea salt, and black pepper on the sheet.
3
Roast for 25 minutes until the squash is fork-tender and the edges are beautifully caramelized.
4
In a large pot over medium heat, sauté the diced onion until soft and translucent.
5
Add the roasted squash, apples, cinnamon, thyme, and chicken bone broth to the pot and bring to a gentle simmer.
6
Use an immersion blender to process the mixture until it reaches a silky, velvety consistency.
7
Fold in the pre-cooked shredded chicken breast and heat for 3 minutes until the soup is piping hot.