Healthy Creamy Roasted Butternut Squash Soup

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

Healthy Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Roasted Butternut Squash Soup

Enjoy a velvety roasted butternut squash soup balanced with lean chicken, white beans, and a creamy nonfat Greek yogurt swirl. This flavorful bowl of comfort is elevated with aromatic roasted garlic and onions, creating a dish that’s both satisfying and nutritious.

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NUTRITION

538kcal
Protein
44.9g
Fat
10g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted butternut squash cubes (410g)

3 ounces roasted chicken breast (85g)

1/2 cup cannellini beans (130g)

1/2 cup nonfat Greek yogurt (120g)

1 cup low-sodium vegetable broth (240g)

1/2 medium chopped onion (55g)

1/2 tablespoon olive oil (7g)

2 cloves minced garlic (6g)

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PREPARATION

  • 1

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

  • 2

    In a large pot, heat a small amount of olive oil. Sauté the chopped onion until translucent. Add any remaining garlic and cook briefly until fragrant.

  • 3

    Pour in the vegetable broth and add the roasted butternut squash. Bring the mixture to a boil, then reduce heat and let simmer for about 10 minutes to allow flavors to meld.

  • 4

    Add the roasted chicken breast (pre-cooked and chopped) and cannellini beans. Continue to simmer for an additional 5 minutes.

  • 5

    Turn off the heat and stir in the nonfat Greek yogurt to create a creamy texture. Use an immersion blender for a smoother consistency if desired, leaving some chunks for texture.

  • 6

    Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy a nutritious, creamy bowl of soup.

Healthy Creamy Roasted Butternut Squash Soup

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

Healthy Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Roasted Butternut Squash Soup

Enjoy a velvety roasted butternut squash soup balanced with lean chicken, white beans, and a creamy nonfat Greek yogurt swirl. This flavorful bowl of comfort is elevated with aromatic roasted garlic and onions, creating a dish that’s both satisfying and nutritious.

NUTRITION

538kcal
Protein
44.9g
Fat
10g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted butternut squash cubes (410g)

3 ounces roasted chicken breast (85g)

1/2 cup cannellini beans (130g)

1/2 cup nonfat Greek yogurt (120g)

1 cup low-sodium vegetable broth (240g)

1/2 medium chopped onion (55g)

1/2 tablespoon olive oil (7g)

2 cloves minced garlic (6g)

PREPARATION

  • 1

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

  • 2

    In a large pot, heat a small amount of olive oil. Sauté the chopped onion until translucent. Add any remaining garlic and cook briefly until fragrant.

  • 3

    Pour in the vegetable broth and add the roasted butternut squash. Bring the mixture to a boil, then reduce heat and let simmer for about 10 minutes to allow flavors to meld.

  • 4

    Add the roasted chicken breast (pre-cooked and chopped) and cannellini beans. Continue to simmer for an additional 5 minutes.

  • 5

    Turn off the heat and stir in the nonfat Greek yogurt to create a creamy texture. Use an immersion blender for a smoother consistency if desired, leaving some chunks for texture.

  • 6

    Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy a nutritious, creamy bowl of soup.