Roasted Butternut Squash and Apple Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Velvety butternut squash and crisp apples roasted until caramelized, then blended with savory bone broth and topped with tender shredded chicken.

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NUTRITION

438kcal
Protein
45.7g
Fat
11.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Honeycrisp apple

5 oz Chicken breast

1 cup Chicken bone broth

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried sage

1 tbsp Pumpkin seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash, halved apple, chopped onion, and minced garlic with olive oil, sea salt, black pepper, and dried sage until well coated.

  • 3

    Spread the vegetable mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the squash is tender and edges are golden.

  • 4

    While the vegetables roast, cook the chicken breast in a skillet over medium heat or poach in simmering water until the internal temperature reaches 165°F, then shred finely with two forks.

  • 5

    Transfer the roasted vegetables and apple into a high-speed blender, then pour in the warm chicken bone broth.

  • 6

    Blend on high speed for 60 seconds until the soup reaches a completely smooth and velvety consistency.

  • 7

    Pour the soup into a serving bowl, stir in the shredded chicken breast to incorporate, and garnish with pumpkin seeds for a satisfying crunch.

Roasted Butternut Squash and Apple Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Butternut Squash and Apple Soup

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Velvety butternut squash and crisp apples roasted until caramelized, then blended with savory bone broth and topped with tender shredded chicken.

NUTRITION

438kcal
Protein
45.7g
Fat
11.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Butternut squash

0.5 medium Honeycrisp apple

5 oz Chicken breast

1 cup Chicken bone broth

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried sage

1 tbsp Pumpkin seeds

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash, halved apple, chopped onion, and minced garlic with olive oil, sea salt, black pepper, and dried sage until well coated.

  • 3

    Spread the vegetable mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the squash is tender and edges are golden.

  • 4

    While the vegetables roast, cook the chicken breast in a skillet over medium heat or poach in simmering water until the internal temperature reaches 165°F, then shred finely with two forks.

  • 5

    Transfer the roasted vegetables and apple into a high-speed blender, then pour in the warm chicken bone broth.

  • 6

    Blend on high speed for 60 seconds until the soup reaches a completely smooth and velvety consistency.

  • 7

    Pour the soup into a serving bowl, stir in the shredded chicken breast to incorporate, and garnish with pumpkin seeds for a satisfying crunch.