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

Warm up with a luscious bowl of Creamy Roasted Butternut Squash Soup. Roasted butternut squash and caramelized onions meld with garlic and a hint of nutmeg in a velvety, blended base enriched with creamy nonfat Greek yogurt and hearty white beans. Topped with tender shredded chicken breast, this soup is both comforting and nutritionally balanced, perfect for a fulfilling dinner that delights the senses.

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NUTRITION

482kcal
Protein
47.8g
Fat
10.7g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash (roasted)

1/2 medium Yellow Onion

1.5 cloves Garlic

1/2 tbsp Olive Oil

1.5 cups Low-Sodium Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1/2 cup White Beans

3 oz Cooked, Shredded Chicken Breast

1/4 tsp Ground Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 25-30 minutes until the squash is tender and lightly caramelized.

  • 3

    While the squash is roasting, finely dice the onion and mince the garlic. In a medium pot over medium heat, sauté the onion and garlic until softened and translucent.

  • 4

    Add the roasted squash to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 5

    Stir in the white beans and ground nutmeg. Remove the pot from heat and let it cool slightly before blending.

  • 6

    Using an immersion blender or transferring in batches to a regular blender, blend the soup until smooth and creamy.

  • 7

    Return the soup to low heat and gently stir in the nonfat Greek yogurt. Taste and adjust seasoning with salt and pepper as needed.

  • 8

    Ladle the soup into bowls and top each serving with shredded chicken breast. Serve warm and enjoy the 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

Warm up with a luscious bowl of Creamy Roasted Butternut Squash Soup. Roasted butternut squash and caramelized onions meld with garlic and a hint of nutmeg in a velvety, blended base enriched with creamy nonfat Greek yogurt and hearty white beans. Topped with tender shredded chicken breast, this soup is both comforting and nutritionally balanced, perfect for a fulfilling dinner that delights the senses.

NUTRITION

482kcal
Protein
47.8g
Fat
10.7g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash (roasted)

1/2 medium Yellow Onion

1.5 cloves Garlic

1/2 tbsp Olive Oil

1.5 cups Low-Sodium Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1/2 cup White Beans

3 oz Cooked, Shredded Chicken Breast

1/4 tsp Ground Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 25-30 minutes until the squash is tender and lightly caramelized.

  • 3

    While the squash is roasting, finely dice the onion and mince the garlic. In a medium pot over medium heat, sauté the onion and garlic until softened and translucent.

  • 4

    Add the roasted squash to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 5

    Stir in the white beans and ground nutmeg. Remove the pot from heat and let it cool slightly before blending.

  • 6

    Using an immersion blender or transferring in batches to a regular blender, blend the soup until smooth and creamy.

  • 7

    Return the soup to low heat and gently stir in the nonfat Greek yogurt. Taste and adjust seasoning with salt and pepper as needed.

  • 8

    Ladle the soup into bowls and top each serving with shredded chicken breast. Serve warm and enjoy the comforting flavors.