Name: Roasted Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup butternut squash; 0.5 medium apple; 1 cup chicken bone broth; 2 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 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 Apple Soup

Velvety roasted butternut squash and crisp apples simmered with savory shredded chicken in a nutrient-dense bone broth for a comforting, soul-warming bowl.

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NUTRITION

Protein

52.4g

Fat

14.8g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

0.5 medium apple

1 cup chicken bone broth

2 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground cinnamon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash and chopped apple with 1 tsp olive oil, sea salt, and ground cinnamon, then roast for 25 minutes until tender and caramelized.
3
While the squash and apple roast, heat the remaining 1 tsp olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until fragrant.
4
Add the chicken breast and bone broth to the pot, simmer until the chicken is cooked through, then remove the chicken and shred it finely with two forks.
5
Transfer the roasted squash and apple into the pot with the broth and use an immersion blender to puree the mixture until smooth and velvety.
6
Stir the shredded chicken back into the soup, season with black pepper, and heat through for 2 minutes before serving in a warm bowl.