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 this velvety roasted butternut squash soup enriched with tender pieces of chicken breast and a hint of tangy nonfat Greek yogurt. The perfect comfort meal that balances natural sweetness with savory depth, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

560kcal
Protein
38.5g
Fat
13.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

3 cups cubed Butternut Squash

3 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

0.75 tbsp Olive Oil

1/2 medium Onion

1 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash, and roughly chop the half onion. Toss them with 0.75 tablespoon of olive oil, and season lightly with salt and pepper.

  • 3

    Spread the squash and onion on a baking sheet and roast in the preheated oven for about 25 minutes, or until tender and lightly caramelized.

  • 4

    While the vegetables roast, cook the chicken breast. Season lightly and grill or bake until fully cooked. Once cooled, dice or shred the chicken into bite-sized pieces.

  • 5

    Transfer the roasted squash and onion into a blender. Add the low-sodium chicken broth and nonfat Greek yogurt. Blend until smooth and creamy.

  • 6

    Pour the blended mixture into a saucepan and gently heat over medium-low heat. Stir in the chicken pieces and allow the soup to warm through.

  • 7

    Taste and adjust seasoning as needed before serving warm.

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 this velvety roasted butternut squash soup enriched with tender pieces of chicken breast and a hint of tangy nonfat Greek yogurt. The perfect comfort meal that balances natural sweetness with savory depth, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

560kcal
Protein
38.5g
Fat
13.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

3 cups cubed Butternut Squash

3 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

0.75 tbsp Olive Oil

1/2 medium Onion

1 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash, and roughly chop the half onion. Toss them with 0.75 tablespoon of olive oil, and season lightly with salt and pepper.

  • 3

    Spread the squash and onion on a baking sheet and roast in the preheated oven for about 25 minutes, or until tender and lightly caramelized.

  • 4

    While the vegetables roast, cook the chicken breast. Season lightly and grill or bake until fully cooked. Once cooled, dice or shred the chicken into bite-sized pieces.

  • 5

    Transfer the roasted squash and onion into a blender. Add the low-sodium chicken broth and nonfat Greek yogurt. Blend until smooth and creamy.

  • 6

    Pour the blended mixture into a saucepan and gently heat over medium-low heat. Stir in the chicken pieces and allow the soup to warm through.

  • 7

    Taste and adjust seasoning as needed before serving warm.