Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety, comforting bowl of roasted butternut squash soup enriched with tender shredded chicken, creamy Greek yogurt, and hearty cannellini beans. Roasted squash blends harmoniously with fragrant garlic, sweet onions, and warm spices for a balanced, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

616kcal
Protein
70.8g
Fat
11.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted cubed butternut squash

6 ounces shredded chicken breast

1/2 cup cannellini beans (drained)

1/2 cup non-fat Greek yogurt

2 teaspoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Toss diced butternut squash with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    In a large pot, heat the remaining teaspoon of olive oil over medium heat. Add chopped yellow onion and sauté until softened, about 4-5 minutes.

  • 3

    Add minced garlic and cook for another 1 minute until fragrant.

  • 4

    Add the roasted butternut squash, vegetable broth, ground nutmeg, and ground cinnamon to the pot. Bring to a simmer and let cook for 10 minutes to meld flavors.

  • 5

    Using an immersion blender, blend the soup until smooth while leaving a few chunks for texture. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the shredded chicken and cannellini beans, warming through for about 3-4 minutes.

  • 7

    Remove the pot from heat, and stir in the non-fat Greek yogurt for extra creaminess. Season with additional salt and pepper if desired.

  • 8

    Ladle the soup into bowls and serve warm.

Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety, comforting bowl of roasted butternut squash soup enriched with tender shredded chicken, creamy Greek yogurt, and hearty cannellini beans. Roasted squash blends harmoniously with fragrant garlic, sweet onions, and warm spices for a balanced, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

616kcal
Protein
70.8g
Fat
11.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted cubed butternut squash

6 ounces shredded chicken breast

1/2 cup cannellini beans (drained)

1/2 cup non-fat Greek yogurt

2 teaspoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Salt & pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Toss diced butternut squash with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    In a large pot, heat the remaining teaspoon of olive oil over medium heat. Add chopped yellow onion and sauté until softened, about 4-5 minutes.

  • 3

    Add minced garlic and cook for another 1 minute until fragrant.

  • 4

    Add the roasted butternut squash, vegetable broth, ground nutmeg, and ground cinnamon to the pot. Bring to a simmer and let cook for 10 minutes to meld flavors.

  • 5

    Using an immersion blender, blend the soup until smooth while leaving a few chunks for texture. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the shredded chicken and cannellini beans, warming through for about 3-4 minutes.

  • 7

    Remove the pot from heat, and stir in the non-fat Greek yogurt for extra creaminess. Season with additional salt and pepper if desired.

  • 8

    Ladle the soup into bowls and serve warm.