YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
Indulge in this velvety roasted butternut squash soup enhanced by tender chunks of chicken breast, blended white beans, and a dollop of creamy Greek yogurt. This comforting bowl is perfectly spiced with hints of garlic, onion, and a dash of nutmeg, offering a warm and satisfying meal that's both nutritious and flavorful.
INGREDIENTS
200g Butternut Squash
100g Cooked Chicken Breast
100g White Beans
100g Nonfat Greek Yogurt
200ml Vegetable Broth
25g Red Onion
1 Garlic Clove
1 tsp Olive Oil
30g Baby Spinach
Pinch of Nutmeg
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a teaspoon of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.
While the squash is roasting, finely chop the red onion and mince the garlic clove. In a medium pot, add a drizzle of olive oil and sauté the onion and garlic until they become soft and fragrant.
Pour in the vegetable broth and add the white beans. Allow the mixture to simmer for 5 minutes to meld the flavors.
Once the squash is roasted, add it to the pot. Use an immersion blender or transfer to a blender in batches to purée the soup until smooth and creamy.
Return the soup to low heat and stir in the nonfat Greek yogurt for extra creaminess. Add the baby spinach and gently stir until the spinach wilts.
Fold in the cooked chicken breast (shredded or diced) and season the soup with a pinch of nutmeg, salt, and pepper to taste.
Simmer the soup for an additional 3-5 minutes on low heat, ensuring the chicken is heated through. Serve warm and enjoy this nourishing bowl that perfectly balances protein and comforting flavors.