YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
Enjoy a velvety, comforting bowl of roasted butternut squash soup enriched with tender grilled chicken and a dollop of creamy Greek yogurt. This harmonious blend of sweet squash, savory chicken, and aromatic garlic and onion creates a delightfully balanced meal perfect for any time of day.
INGREDIENTS
200g Butternut Squash
4 oz Grilled Chicken Breast
1/2 cup Plain Nonfat Greek Yogurt
1/4 medium Yellow Onion
1 clove Garlic
1 tsp Olive Oil
1 cup Low-Sodium Vegetable Broth
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel, seed, and cut the butternut squash into cubes. Toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the squash in the preheated oven for about 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, finely dice the onion and mince the garlic. In a medium saucepan, heat the olive oil over medium heat and sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
Add the roasted squash to the saucepan along with the low-sodium vegetable broth. Bring the mixture to a simmer and cook for an additional 5 minutes to meld flavors.
Remove the saucepan from the heat and use an immersion blender (or transfer to a blender) to puree the soup until smooth. Return the soup to a gentle simmer if you blended externally.
Stir in the Greek yogurt to add creaminess, adjusting seasoning with salt and pepper as needed.
Slice the grilled chicken breast into bite-sized pieces and gently stir into the soup, warming through for a minute or two.
Serve hot and enjoy your creamy, comforting roasted butternut squash soup with a protein boost!