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 blended with aromatic garlic and onions, finished with a light swirl of Greek yogurt and tender shredded chicken breast. This comforting bowl delivers a creamy texture and balanced flavors perfect for a satisfying dinner.

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NUTRITION

530kcal
Protein
36.8g
Fat
25.5g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~300g)

1 tbsp Olive Oil

1/2 medium Yellow Onion (~50g)

2 cloves Garlic (~6g)

1 cup Low-Sodium Chicken Broth

1/2 cup Light Coconut Milk

3 oz Cooked Chicken Breast (~85g)

1/4 cup Nonfat Plain Greek Yogurt

1/2 tsp Nutmeg (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, deseed, and cut the butternut squash into cubes. Toss with olive oil, salt, and pepper.

  • 2

    Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, roughly chop the onion and garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 4

    Add the roasted squash to the pot along with the low-sodium chicken broth, light coconut milk, and a pinch of nutmeg if using. Bring to a simmer.

  • 5

    Blend the mixture using an immersion blender until smooth and creamy. Adjust seasoning with salt and pepper.

  • 6

    Stir in the shredded cooked chicken breast to warm through, ensuring even distribution.

  • 7

    Ladle the soup into a bowl and garnish with a swirl of nonfat Greek yogurt. Serve warm.

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 blended with aromatic garlic and onions, finished with a light swirl of Greek yogurt and tender shredded chicken breast. This comforting bowl delivers a creamy texture and balanced flavors perfect for a satisfying dinner.

NUTRITION

530kcal
Protein
36.8g
Fat
25.5g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~300g)

1 tbsp Olive Oil

1/2 medium Yellow Onion (~50g)

2 cloves Garlic (~6g)

1 cup Low-Sodium Chicken Broth

1/2 cup Light Coconut Milk

3 oz Cooked Chicken Breast (~85g)

1/4 cup Nonfat Plain Greek Yogurt

1/2 tsp Nutmeg (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, deseed, and cut the butternut squash into cubes. Toss with olive oil, salt, and pepper.

  • 2

    Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, roughly chop the onion and garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 4

    Add the roasted squash to the pot along with the low-sodium chicken broth, light coconut milk, and a pinch of nutmeg if using. Bring to a simmer.

  • 5

    Blend the mixture using an immersion blender until smooth and creamy. Adjust seasoning with salt and pepper.

  • 6

    Stir in the shredded cooked chicken breast to warm through, ensuring even distribution.

  • 7

    Ladle the soup into a bowl and garnish with a swirl of nonfat Greek yogurt. Serve warm.