YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Apple Soup
Velvety roasted butternut squash and crisp apples are simmered in savory bone broth and topped with tender shredded chicken for a protein-packed, comforting bowl.
INGREDIENTS
1.5 cup butternut squash
0.5 medium apple
0.5 medium yellow onion
1 clove garlic
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried sage
2 cup chicken bone broth
3 oz cooked chicken breast
1 tbsp pumpkin seeds
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed butternut squash, chopped apple, onion, and whole garlic clove with olive oil, sea salt, and black pepper directly on the baking sheet.
Roast for 25 to 30 minutes, or until the squash is fork-tender and the edges are slightly caramelized.
Transfer the roasted vegetables and fruit into a high-speed blender, ensuring you squeeze the roasted garlic out of its skin if it was not already peeled.
Add the dried sage and warm chicken bone broth to the blender.
Blend on high speed for 60 seconds until the mixture is completely smooth and velvety.
Pour the soup into a serving bowl and stir in the shredded cooked chicken breast.
Garnish with pumpkin seeds for a nutty crunch and serve warm.