Creamy Roasted Butternut Squash and Chicken Soup

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

Creamy Roasted Butternut Squash and Chicken Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash and Chicken Soup

Enjoy a soothing bowl of creamy roasted butternut squash and chicken soup, where tender roasted squash and succulent chicken blend harmoniously with a touch of Greek yogurt for a velvety finish. Perfectly balanced for a comforting meal with a burst of autumn flavors.

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NUTRITION

376kcal
Protein
43.2g
Fat
9.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Butternut Squash (roasted)

1 cup Low-Sodium Chicken Broth

1/4 Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, cube, and lightly toss the butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    Season the chicken breast with salt and pepper. In a pot, heat the remaining olive oil over medium heat and lightly sear the chicken until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

  • 4

    Add the roasted butternut squash and low-sodium chicken broth to the pot. Bring to a simmer and let it cook for 5 minutes to blend flavors.

  • 5

    Shred or dice the seared chicken breast and return it to the pot. Stir in the low-fat Greek yogurt to create a creamy texture, ensuring the heat is low to prevent curdling.

  • 6

    Taste and adjust seasonings with salt and pepper as needed before serving.

Creamy Roasted Butternut Squash and Chicken Soup

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

Creamy Roasted Butternut Squash and Chicken Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash and Chicken Soup

Enjoy a soothing bowl of creamy roasted butternut squash and chicken soup, where tender roasted squash and succulent chicken blend harmoniously with a touch of Greek yogurt for a velvety finish. Perfectly balanced for a comforting meal with a burst of autumn flavors.

NUTRITION

376kcal
Protein
43.2g
Fat
9.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Butternut Squash (roasted)

1 cup Low-Sodium Chicken Broth

1/4 Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, cube, and lightly toss the butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    Season the chicken breast with salt and pepper. In a pot, heat the remaining olive oil over medium heat and lightly sear the chicken until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

  • 4

    Add the roasted butternut squash and low-sodium chicken broth to the pot. Bring to a simmer and let it cook for 5 minutes to blend flavors.

  • 5

    Shred or dice the seared chicken breast and return it to the pot. Stir in the low-fat Greek yogurt to create a creamy texture, ensuring the heat is low to prevent curdling.

  • 6

    Taste and adjust seasonings with salt and pepper as needed before serving.