YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
A velvety, comforting bowl of roasted butternut squash soup with a creamy swirl of Greek yogurt and succulent chicken breast. This warmly spiced soup is beautifully balanced with sweet roasted squash, sautéed onions, and garlic, delivering a rich, satisfying meal that's perfect for any time of day.
INGREDIENTS
300g Butternut Squash
4 oz Chicken Breast
100g Plain Nonfat Greek Yogurt
1 tbsp Olive Oil
1/2 medium Yellow Onion
3 cloves Garlic
1 cup Low Sodium Vegetable Broth
1/2 tsp Salt
1/4 tsp Black Pepper
Pinch Nutmeg
PREPARATION
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
Toss the squash cubes with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Meanwhile, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add the remaining olive oil and sauté the chicken for about 6-7 minutes per side until fully cooked. Once done, let it rest and then dice into bite-sized pieces.
In a large pot, heat a small amount of olive oil and sauté the chopped half onion and minced garlic until the onion becomes translucent.
Add the roasted butternut squash and diced chicken to the pot along with the low sodium vegetable broth. Bring the mixture to a simmer.
Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy. Return to the pot if needed.
Stir in the Greek yogurt, and season with additional salt, pepper, and a pinch of nutmeg to taste. Warm the soup gently without boiling, ensuring the yogurt does not curdle.
Ladle the soup into a bowl or serving dish and enjoy your comforting meal.