Creamy Roasted Butternut Squash Soup with Chicken and Greek Yogurt

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 and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken and Greek Yogurt

Savor the harmonious blend of sweet roasted butternut squash, tender chicken breast, and tangy nonfat Greek yogurt, all perfectly spiced to create a velvety rich soup that warms the soul. Each spoonful offers a delightful interplay of roasted depth, aromatic garlic and onions, with a subtle hint of nutmeg.

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NUTRITION

397kcal
Protein
45.9g
Fat
7.6g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Butternut Squash (205g)

1 small Red Onion (70g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (4.5g)

2 cups Low Sodium Chicken Broth (480g)

3 ounces Roasted Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (125g)

Salt, Pepper, Nutmeg to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, finely dice the red onion and mince the garlic.

  • 4

    In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until they become soft and fragrant, about 3-5 minutes.

  • 5

    Add the roasted squash to the pot along with the low sodium chicken broth. Bring to a gentle simmer and cook for an additional 5 minutes to allow the flavors to meld.

  • 6

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth and creamy.

  • 7

    Return the soup to the pot and stir in the chopped roasted chicken breast. Simmer for an extra 2-3 minutes to warm the chicken through.

  • 8

    Remove the pot from heat and gently stir in the nonfat Greek yogurt along with a pinch of nutmeg. Adjust salt and pepper to taste.

  • 9

    Serve warm and enjoy the creamy, protein-rich comfort of your roasted butternut squash soup.

Creamy Roasted Butternut Squash Soup with Chicken and Greek Yogurt

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 and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken and Greek Yogurt

Savor the harmonious blend of sweet roasted butternut squash, tender chicken breast, and tangy nonfat Greek yogurt, all perfectly spiced to create a velvety rich soup that warms the soul. Each spoonful offers a delightful interplay of roasted depth, aromatic garlic and onions, with a subtle hint of nutmeg.

NUTRITION

397kcal
Protein
45.9g
Fat
7.6g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Butternut Squash (205g)

1 small Red Onion (70g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (4.5g)

2 cups Low Sodium Chicken Broth (480g)

3 ounces Roasted Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (125g)

Salt, Pepper, Nutmeg to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, finely dice the red onion and mince the garlic.

  • 4

    In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until they become soft and fragrant, about 3-5 minutes.

  • 5

    Add the roasted squash to the pot along with the low sodium chicken broth. Bring to a gentle simmer and cook for an additional 5 minutes to allow the flavors to meld.

  • 6

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth and creamy.

  • 7

    Return the soup to the pot and stir in the chopped roasted chicken breast. Simmer for an extra 2-3 minutes to warm the chicken through.

  • 8

    Remove the pot from heat and gently stir in the nonfat Greek yogurt along with a pinch of nutmeg. Adjust salt and pepper to taste.

  • 9

    Serve warm and enjoy the creamy, protein-rich comfort of your roasted butternut squash soup.