NUTRITION

SERVINGS

INGREDIENTS

1 medium Butternut Squash (205g)

1/2 medium Red Onion (50g)

3 cloves Garlic

3 ounces Grilled Chicken Breast

1/2 cup Cannellini Beans (120g)

2 cups Low Sodium Vegetable Broth

1/2 cup Light Coconut Milk (120g)

1/2 cup Non-fat Greek Yogurt (120g)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cinnamon, Nutmeg) to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss with olive oil, salt, pepper, and a pinch of cinnamon.

• 2

  Spread the squash on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

• 3

  While the squash roasts, finely chop the red onion and garlic. In a large pot, sauté the onion and garlic over medium heat until soft and fragrant.

• 4

  Add the roasted squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer and let cook for about 5 minutes.

• 5

  Remove from heat and use an immersion blender to blend the soup until smooth. Stir in the light coconut milk and non-fat Greek yogurt for a creamy texture.

• 6

  Season the soup with additional salt, pepper, and a small pinch of nutmeg if desired. Adjust the seasoning as needed.

• 7

  Ladle the soup into bowls and top each serving with sliced grilled chicken breast, adding a protein boost.

• 8

  Serve warm and enjoy your comforting, protein-enriched creamy roasted butternut squash soup.