Creamy Roasted Butternut Squash Soup with Grilled Chicken

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

Creamy Roasted Butternut Squash Soup with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Grilled Chicken

A velvety roasted butternut squash soup enhanced with savory grilled chicken and finished with a dollop of tangy low-fat Greek yogurt. This heartwarming bowl balances sweetness and savory notes with aromatic spices and a hint of olive oil, creating a beautifully light yet protein-packed meal perfect for any time of day.

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NUTRITION

429kcal
Protein
35.4g
Fat
17g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Butternut Squash (205g)

4 ounces Chicken Breast (113g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g)

2 cups Low-Sodium Chicken Broth

1 tablespoon Olive Oil

1 quarter-cup Low-Fat Greek Yogurt

Salt & Pepper to taste

Pinch of Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the butternut squash into 1-inch cubes. Toss with half the olive oil, salt, pepper, and a pinch of nutmeg.

  • 2

    Spread the squash on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, season the chicken breast with salt and pepper. Grill or pan-sear the chicken in the remaining olive oil over medium-high heat for about 5-6 minutes per side until fully cooked. Once cooled, dice or shred the chicken.

  • 4

    In a large pot, sauté the chopped yellow onion and minced garlic over medium heat until softened and fragrant.

  • 5

    Add the roasted butternut squash and chicken broth to the pot, letting the flavors meld for a few minutes.

  • 6

    Using an immersion blender (or transferring to a blender in batches), blend the mixture until smooth and creamy. If desired, leave a few chunks for texture.

  • 7

    Return the soup to a gentle simmer. Stir in most of the Greek yogurt, reserving a small dollop for garnish. Adjust salt and pepper to taste.

  • 8

    Ladle the soup into bowls, top with the remaining Greek yogurt, and serve warm.

Creamy Roasted Butternut Squash Soup with Grilled Chicken

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

Creamy Roasted Butternut Squash Soup with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Grilled Chicken

A velvety roasted butternut squash soup enhanced with savory grilled chicken and finished with a dollop of tangy low-fat Greek yogurt. This heartwarming bowl balances sweetness and savory notes with aromatic spices and a hint of olive oil, creating a beautifully light yet protein-packed meal perfect for any time of day.

NUTRITION

429kcal
Protein
35.4g
Fat
17g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Butternut Squash (205g)

4 ounces Chicken Breast (113g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g)

2 cups Low-Sodium Chicken Broth

1 tablespoon Olive Oil

1 quarter-cup Low-Fat Greek Yogurt

Salt & Pepper to taste

Pinch of Nutmeg

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the butternut squash into 1-inch cubes. Toss with half the olive oil, salt, pepper, and a pinch of nutmeg.

  • 2

    Spread the squash on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, season the chicken breast with salt and pepper. Grill or pan-sear the chicken in the remaining olive oil over medium-high heat for about 5-6 minutes per side until fully cooked. Once cooled, dice or shred the chicken.

  • 4

    In a large pot, sauté the chopped yellow onion and minced garlic over medium heat until softened and fragrant.

  • 5

    Add the roasted butternut squash and chicken broth to the pot, letting the flavors meld for a few minutes.

  • 6

    Using an immersion blender (or transferring to a blender in batches), blend the mixture until smooth and creamy. If desired, leave a few chunks for texture.

  • 7

    Return the soup to a gentle simmer. Stir in most of the Greek yogurt, reserving a small dollop for garnish. Adjust salt and pepper to taste.

  • 8

    Ladle the soup into bowls, top with the remaining Greek yogurt, and serve warm.