YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
A velvety roasted butternut squash soup elevated with the savory addition of grilled chicken and a dollop of tangy nonfat Greek yogurt. This warming bowl offers a delightful balance of sweetness from roasted squash, aromatic spices, and lean protein from chicken, making every spoonful comforting and satisfying.
INGREDIENTS
400g Butternut Squash
100g Red Onion
3 cloves Garlic
1 tbsp Olive Oil
2 cups Low-Sodium Vegetable Broth
3 oz Grilled Chicken Breast
100g Nonfat Greek Yogurt
Assorted Spices (Salt, Pepper, Cumin, Nutmeg)
PREPARATION
Preheat your oven to 400°F.
Peel, cube, and toss the butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, finely chop the red onion and garlic. In a large pot, heat a small drizzle of olive oil and sauté the onion and garlic until soft and fragrant.
Pour in the vegetable broth and add the roasted butternut squash to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to marry the flavors.
Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy.
Stir in the nonfat Greek yogurt to enhance creaminess. Adjust seasoning with salt, pepper, cumin, and a pinch of nutmeg to taste.
Dice or shred the grilled chicken breast and add it to the soup just before serving, or use it as a topping.
Ladle the soup into bowls, garnish with a light sprinkle of spices if desired, and serve warm.