Name: Roasted Butternut Squash and Apple 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; 2 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 1.5 cups Chicken bone broth; 4 oz Cooked chicken breast; 1 tbsp Fresh sage

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

Velvety roasted butternut squash and sweet apples simmered in savory bone broth, topped with tender shredded chicken for a satisfying, protein-packed meal.

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NUTRITION

Protein

45.6g

Fat

14.7g

Carbs

48.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut squash

0.5 medium Apple

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1.5 cups Chicken bone broth

4 oz Cooked chicken breast

1 tbsp Fresh sage

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash and sliced apple with olive oil, sea salt, black pepper, and cinnamon until well coated.
3
Spread the mixture in a single layer and roast for 25-30 minutes until the squash is fork-tender and slightly caramelized.
4
Transfer the roasted squash and apple to a high-speed blender, add the chicken bone broth, and blend until completely smooth and velvety.
5
Pour the soup into a pot over medium heat, stir in the shredded chicken breast, and simmer for 5 minutes until heated through.
6
Serve warm, garnished with freshly chopped sage for an earthy finish.