Creamy Roasted Butternut Squash Soup with Shredded Chicken

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

Creamy Roasted Butternut Squash Soup with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken

Savor a velvety roasted butternut squash soup enriched with aromatic garlic and onions, gently blended with light coconut milk and uplifted by tender shredded chicken breast. This comforting bowl offers a harmonious medley of sweet and savory notes, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

419kcal
Protein
36g
Fat
11.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

300g roasted Butternut Squash

5 ounces shredded Chicken Breast

1 teaspoon Olive Oil

38g Onion (sautéed)

1 Garlic Clove

1 cup Low-Sodium Vegetable Broth

1/4 cup Light Coconut Milk

Salt & Pepper to taste

Dash of Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a dash of nutmeg, then spread evenly on a baking tray.

  • 2

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

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the roasted squash to the pot along with the low-sodium vegetable broth. Bring to a simmer for 5 minutes to meld the flavors.

  • 5

    Using an immersion blender or countertop blender, blend the mixture until it is smooth and creamy. Return the soup to the pot if using a countertop blender.

  • 6

    Stir in the light coconut milk and heat gently for another 3-5 minutes. Adjust the seasoning with salt and pepper as needed.

  • 7

    Fold in the shredded chicken breast, warming it through for about 2 minutes. Ensure the chicken is evenly distributed in the soup.

  • 8

    Ladle the soup into bowls and serve warm. Enjoy your nutrient-rich, creamy roasted butternut squash soup with a protein boost!

Creamy Roasted Butternut Squash Soup with Shredded Chicken

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

Creamy Roasted Butternut Squash Soup with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken

Savor a velvety roasted butternut squash soup enriched with aromatic garlic and onions, gently blended with light coconut milk and uplifted by tender shredded chicken breast. This comforting bowl offers a harmonious medley of sweet and savory notes, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

419kcal
Protein
36g
Fat
11.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

300g roasted Butternut Squash

5 ounces shredded Chicken Breast

1 teaspoon Olive Oil

38g Onion (sautéed)

1 Garlic Clove

1 cup Low-Sodium Vegetable Broth

1/4 cup Light Coconut Milk

Salt & Pepper to taste

Dash of Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a dash of nutmeg, then spread evenly on a baking tray.

  • 2

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

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the roasted squash to the pot along with the low-sodium vegetable broth. Bring to a simmer for 5 minutes to meld the flavors.

  • 5

    Using an immersion blender or countertop blender, blend the mixture until it is smooth and creamy. Return the soup to the pot if using a countertop blender.

  • 6

    Stir in the light coconut milk and heat gently for another 3-5 minutes. Adjust the seasoning with salt and pepper as needed.

  • 7

    Fold in the shredded chicken breast, warming it through for about 2 minutes. Ensure the chicken is evenly distributed in the soup.

  • 8

    Ladle the soup into bowls and serve warm. Enjoy your nutrient-rich, creamy roasted butternut squash soup with a protein boost!