YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
A velvety, comforting bowl of roasted butternut squash soup elevated with red lentils and tender roasted chicken breast, finished with a cool swirl of creamy Greek yogurt. This soup boasts warm spices, a silky texture, and a hearty protein boost, making it ideal for a satisfying lunch or dinner.
INGREDIENTS
2 medium Butternut Squash (~800g)
1/2 cup dry Red Lentils (~100g)
16 oz Chicken Breast, diced
1 medium Yellow Onion
3 Garlic Cloves
1 cup Light Coconut Milk
4 cups Vegetable Broth
1 tbsp Olive Oil
1 cup Plain Nonfat Greek Yogurt (divided among servings)
Salt & Pepper to taste
1 tsp Dried Sage
PREPARATION
Preheat the oven to 400°F. Peel and cube the butternut squash, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.
Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, season the diced chicken breast with salt, pepper, and a pinch of dried sage. In a skillet, sear the chicken over medium-high heat until golden and cooked through. Set aside.
Rinse the red lentils and set them aside.
In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.
Add the roasted squash, red lentils, and vegetable broth to the pot. Bring to a simmer and let it cook for about 15 minutes, or until the lentils are soft.
Stir in the light coconut milk and adjust seasoning with salt, pepper, and additional sage if desired.
Using an immersion blender, blend the soup until smooth and creamy, leaving a few chunks for texture if you like.
Gently stir in the cooked chicken so that it warms through without overcooking.
Ladle the soup into bowls and top each serving with a generous swirl of plain nonfat Greek yogurt for extra creaminess and protein.
Serve warm and enjoy your hearty, protein-packed creamy roasted butternut squash soup.