Creamy Roasted Butternut Squash Soup with 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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken

A velvety roasted butternut squash soup enhanced with tender pieces of roasted chicken and a dollop of nonfat Greek yogurt, bringing a comforting blend of sweetness and savory richness to your bowl. This light yet protein-packed soup is perfect for any meal, offering a delightful balance of creamy texture, subtle spices, and vibrant autumn flavors.

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NUTRITION

491kcal
Protein
46.8g
Fat
17.6g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Butternut Squash

1/2 medium Onion, chopped

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 tbsp Olive Oil

3 oz Roasted Chicken Breast, diced

4 oz Nonfat Greek Yogurt

Salt (pinch)

Black Pepper (dash)

Ground Nutmeg (dash)

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PREPARATION

  • 1

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

  • 2

    While the squash is roasting, finely chop the onion and mince the garlic.

  • 3

    In a medium pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and soft.

  • 4

    Add the roasted squash and low-sodium chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 5-7 minutes to meld the flavors.

  • 5

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

  • 6

    Stir in the diced roasted chicken breast and nonfat Greek yogurt, mixing thoroughly to warm everything through without boiling to preserve the yogurt's creaminess.

  • 7

    Season with additional salt, black pepper, and a dash of ground nutmeg to taste. Warm the soup gently if needed.

  • 8

    Serve immediately and enjoy the comforting, protein-rich bowl of creamy roasted butternut squash soup.

Creamy Roasted Butternut Squash Soup with 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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken

A velvety roasted butternut squash soup enhanced with tender pieces of roasted chicken and a dollop of nonfat Greek yogurt, bringing a comforting blend of sweetness and savory richness to your bowl. This light yet protein-packed soup is perfect for any meal, offering a delightful balance of creamy texture, subtle spices, and vibrant autumn flavors.

NUTRITION

491kcal
Protein
46.8g
Fat
17.6g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Butternut Squash

1/2 medium Onion, chopped

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1 tbsp Olive Oil

3 oz Roasted Chicken Breast, diced

4 oz Nonfat Greek Yogurt

Salt (pinch)

Black Pepper (dash)

Ground Nutmeg (dash)

PREPARATION

  • 1

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

  • 2

    While the squash is roasting, finely chop the onion and mince the garlic.

  • 3

    In a medium pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and soft.

  • 4

    Add the roasted squash and low-sodium chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 5-7 minutes to meld the flavors.

  • 5

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

  • 6

    Stir in the diced roasted chicken breast and nonfat Greek yogurt, mixing thoroughly to warm everything through without boiling to preserve the yogurt's creaminess.

  • 7

    Season with additional salt, black pepper, and a dash of ground nutmeg to taste. Warm the soup gently if needed.

  • 8

    Serve immediately and enjoy the comforting, protein-rich bowl of creamy roasted butternut squash soup.