YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Apple Soup
Oven-roasted butternut squash and apples blended into a velvety soup with savory bone broth and topped with tender shredded chicken.
INGREDIENTS
1.5 cups butternut squash
0.5 medium honeycrisp apple
4 oz chicken breast
1.5 cups chicken bone broth
0.25 cup yellow onion
1 tsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cinnamon
0.25 tsp dried thyme
PREPARATION
Preheat your oven to 400F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash and sliced apple with half of the olive oil and a pinch of sea salt on the prepared tray.
Roast for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
While the vegetables roast, poach the chicken breast in simmering water for 12 to 15 minutes until fully cooked, then shred it with two forks.
In a large soup pot, heat the remaining olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
Add the roasted squash, apples, bone broth, cinnamon, thyme, salt, and pepper to the pot and bring to a gentle simmer.
Use an immersion blender to puree the soup directly in the pot until it reaches a completely smooth and velvety consistency.
Fold the shredded chicken into the soup and simmer for an additional 5 minutes to ensure everything is heated through before serving.