Creamy Roasted Butternut Squash Soup with 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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken

Enjoy a velvety bowl of roasted butternut squash soup enhanced with tender pieces of chicken breast and a creamy swirl of non-fat Greek yogurt. Roasted vegetables and fragrant garlic meld with a light chicken broth, creating a harmonious and comforting dish that's both nutritious and satisfying.

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NUTRITION

484kcal
Protein
43.8g
Fat
6.6g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Roasted Butternut Squash

1/2 cup diced Onion

1/2 cup diced Carrot

2 cloves Garlic

2 cups Low-Sodium Chicken Broth

4 ounces Cooked Chicken Breast

1/2 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

Spices (Salt, Pepper, Nutmeg) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss peeled and cubed butternut squash with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil and sauté the diced onion and carrot until softened, about 5 minutes. Add minced garlic and stir for another minute.

  • 4

    Add the roasted butternut squash to the pot along with the chicken broth. Bring the mixture to a simmer and let it cook for another 10 minutes so the flavors meld.

  • 5

    Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.

  • 6

    Stir in the shredded cooked chicken breast, heating the soup gently to warm the chicken through without overcooking.

  • 7

    Ladle the soup into bowls and swirl a dollop of non-fat Greek yogurt on top. Sprinkle a pinch of nutmeg, and adjust salt and pepper to taste before serving.

Creamy Roasted Butternut Squash Soup with 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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken

Enjoy a velvety bowl of roasted butternut squash soup enhanced with tender pieces of chicken breast and a creamy swirl of non-fat Greek yogurt. Roasted vegetables and fragrant garlic meld with a light chicken broth, creating a harmonious and comforting dish that's both nutritious and satisfying.

NUTRITION

484kcal
Protein
43.8g
Fat
6.6g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Roasted Butternut Squash

1/2 cup diced Onion

1/2 cup diced Carrot

2 cloves Garlic

2 cups Low-Sodium Chicken Broth

4 ounces Cooked Chicken Breast

1/2 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

Spices (Salt, Pepper, Nutmeg) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss peeled and cubed butternut squash with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil and sauté the diced onion and carrot until softened, about 5 minutes. Add minced garlic and stir for another minute.

  • 4

    Add the roasted butternut squash to the pot along with the chicken broth. Bring the mixture to a simmer and let it cook for another 10 minutes so the flavors meld.

  • 5

    Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.

  • 6

    Stir in the shredded cooked chicken breast, heating the soup gently to warm the chicken through without overcooking.

  • 7

    Ladle the soup into bowls and swirl a dollop of non-fat Greek yogurt on top. Sprinkle a pinch of nutmeg, and adjust salt and pepper to taste before serving.