Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety roasted butternut squash soup enriched with white beans, tender shredded chicken, and a swirl of nonfat Greek yogurt for extra creaminess. Fragrant roasted onions and garlic add depth while a hint of nutmeg ties the flavors together, creating a comforting bowl perfect for any meal.

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NUTRITION

579kcal
Protein
49.2g
Fat
18.1g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1 small Red Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1/2 cup White Beans

1/2 cup Nonfat Plain Greek Yogurt

3 oz Shredded Chicken Breast

1/2 tsp Ground Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking tray, toss the diced butternut squash and roughly chopped red onion with olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, in a large pot, sauté the garlic over medium heat for 1-2 minutes until fragrant.

  • 5

    Add the roasted squash and onion to the pot along with low-sodium vegetable broth. Bring to a simmer.

  • 6

    Stir in the white beans and shredded chicken, allowing the soup to warm through for about 5 minutes.

  • 7

    Using an immersion blender or countertop blender, purée the soup until smooth yet retaining some texture.

  • 8

    Return the soup to a gentle simmer and stir in the nonfat Greek yogurt and ground nutmeg. Adjust salt and pepper to taste.

  • 9

    Serve warm and enjoy the creamy, comforting flavors.

Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety roasted butternut squash soup enriched with white beans, tender shredded chicken, and a swirl of nonfat Greek yogurt for extra creaminess. Fragrant roasted onions and garlic add depth while a hint of nutmeg ties the flavors together, creating a comforting bowl perfect for any meal.

NUTRITION

579kcal
Protein
49.2g
Fat
18.1g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1 small Red Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1/2 cup White Beans

1/2 cup Nonfat Plain Greek Yogurt

3 oz Shredded Chicken Breast

1/2 tsp Ground Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking tray, toss the diced butternut squash and roughly chopped red onion with olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, in a large pot, sauté the garlic over medium heat for 1-2 minutes until fragrant.

  • 5

    Add the roasted squash and onion to the pot along with low-sodium vegetable broth. Bring to a simmer.

  • 6

    Stir in the white beans and shredded chicken, allowing the soup to warm through for about 5 minutes.

  • 7

    Using an immersion blender or countertop blender, purée the soup until smooth yet retaining some texture.

  • 8

    Return the soup to a gentle simmer and stir in the nonfat Greek yogurt and ground nutmeg. Adjust salt and pepper to taste.

  • 9

    Serve warm and enjoy the creamy, comforting flavors.