YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety and comforting bowl of roasted butternut squash soup accented with aromatic garlic and onion, enriched with tender chicken breast for an added protein boost, and finished with a dollop of low-fat Greek yogurt. This soup is a perfect balance of creamy texture and subtle sweetness, ideal for a warming meal any time of the day.
INGREDIENTS
200g Butternut Squash
100g Chicken Breast
1 small Yellow Onion
2 cloves Garlic
1 cup Vegetable Broth
1/4 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
Salt, Pepper & Nutmeg to taste
PREPARATION
Preheat your oven to 400°F (205°C). Peel and dice the butternut squash into 1-inch cubes. Toss with 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 caramelized.
While the squash roasts, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until softened, about 3-4 minutes.
Cut the chicken breast into bite-sized pieces and add to the pot. Sauté lightly until the chicken is browned on the outside but not fully cooked through.
Pour in the vegetable broth and add a pinch of nutmeg along with additional salt and pepper. Bring the mixture to a simmer.
Once the squash is roasted, add it to the pot. Allow the soup to simmer together for an additional 5 minutes so the flavors meld.
Using an immersion blender, blend the soup until smooth. If a thicker consistency is desired, add a little extra roasted squash or broth.
Stir in the low-fat Greek yogurt for creaminess. Warm through on low heat, being careful not to boil the yogurt.
Taste and adjust seasoning as needed, then serve warm.