Name: Roasted Acorn Squash & Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Acorn squash; 0.5 medium Fuji apple; 4 oz Boneless skinless chicken breast; 1 cup Chicken bone broth; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 1 clove Garlic; 1 tbsp Fresh chives

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

YOUR SOLIN GENERATED RECIPE

Roasted Acorn Squash & Apple Soup

Velvety roasted acorn squash and sweet apples simmered with savory chicken breast and aromatic spices for a comforting, nutrient-dense bowl.

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NUTRITION

Protein

40.8g

Fat

8.7g

Carbs

54.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Acorn squash

0.5 medium Fuji apple

4 oz Boneless skinless chicken breast

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 clove Garlic

1 tbsp Fresh chives

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PREPARATION

1
Preheat oven to 400°F.
2
Halve the acorn squash, remove seeds, and brush the flesh with olive oil.
3
Place squash and the apple half on a baking sheet and roast for 30 minutes until tender.
4
While roasting, poach the chicken breast in simmering water until cooked through, then shred with two forks.
5
Scoop the roasted squash flesh into a blender with the roasted apple, garlic, cinnamon, salt, pepper, and bone broth.
6
Blend on high until the mixture is completely smooth and velvety.
7
Transfer the soup puree to a pot, stir in the shredded chicken, and heat through over medium heat.
8
Serve warm in a bowl topped with fresh chopped chives.