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

A velvety, roasted butternut squash soup enriched with tender shredded chicken, hearty cannellini beans, and a dollop of creamy low-fat Greek yogurt. This soul-warming bowl is perfectly spiced with garlic, onion, and a hint of nutmeg, offering a harmonious blend of flavors that's both nourishing and satisfying.

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NUTRITION

999kcal
Protein
76.6g
Fat
16.1g
Carbs
151g

SERVINGS

1 serving

INGREDIENTS

800 grams Butternut Squash, cubed

1 medium Onion, diced

3 cloves Garlic, minced

2 teaspoons Olive Oil

3 cups Vegetable Broth

1 cup Cannellini Beans, drained and rinsed

6 ounces Chicken Breast, cooked and shredded

1/2 cup Low-Fat Greek Yogurt

Seasonings: salt, pepper, nutmeg to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and caramelized.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until softened, then add minced garlic and cook for another minute until fragrant.

  • 3

    Add the roasted butternut squash, vegetable broth, and seasonings (a pinch of nutmeg works beautifully). Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

  • 4

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

  • 5

    Stir in the drained cannellini beans and the shredded chicken breast, allowing them to warm through in the soup.

  • 6

    Ladle the soup into bowls and top each serving with a dollop of low-fat Greek yogurt. Adjust salt and pepper to taste and serve warm.

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

A velvety, roasted butternut squash soup enriched with tender shredded chicken, hearty cannellini beans, and a dollop of creamy low-fat Greek yogurt. This soul-warming bowl is perfectly spiced with garlic, onion, and a hint of nutmeg, offering a harmonious blend of flavors that's both nourishing and satisfying.

NUTRITION

999kcal
Protein
76.6g
Fat
16.1g
Carbs
151g

SERVINGS

1 serving

INGREDIENTS

800 grams Butternut Squash, cubed

1 medium Onion, diced

3 cloves Garlic, minced

2 teaspoons Olive Oil

3 cups Vegetable Broth

1 cup Cannellini Beans, drained and rinsed

6 ounces Chicken Breast, cooked and shredded

1/2 cup Low-Fat Greek Yogurt

Seasonings: salt, pepper, nutmeg to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and caramelized.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Sauté the diced onion until softened, then add minced garlic and cook for another minute until fragrant.

  • 3

    Add the roasted butternut squash, vegetable broth, and seasonings (a pinch of nutmeg works beautifully). Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

  • 4

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

  • 5

    Stir in the drained cannellini beans and the shredded chicken breast, allowing them to warm through in the soup.

  • 6

    Ladle the soup into bowls and top each serving with a dollop of low-fat Greek yogurt. Adjust salt and pepper to taste and serve warm.