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

Savor a velvety roasted butternut squash soup enhanced with tender pieces of roasted chicken and a hint of creamy Greek yogurt. This comforting bowl balances sweet, smoky squash with savory chicken, perfect for a nourishing meal any time of day.

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NUTRITION

414kcal
Protein
43.1g
Fat
8.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

85g Chicken Breast

¼ cup White Beans (65g)

50g Red Onion

2 cloves Garlic

250ml Low Sodium Chicken Broth

1 tsp Olive Oil

100g Non-Fat Greek Yogurt

Pinch of Nutmeg

1 sprig Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into even pieces.

  • 2

    Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Roast or sauté the chicken until fully cooked, then chop into bite-sized pieces.

  • 4

    In a large pot, sauté the chopped red onion and minced garlic (from 2 cloves) over a small amount of olive oil until soft and fragrant.

  • 5

    Add the roasted squash, chicken, and white beans to the pot. Pour in the low sodium chicken broth along with a sprig of thyme and a pinch of nutmeg.

  • 6

    Bring the mixture to a gentle simmer for about 10 minutes to meld the flavors.

  • 7

    Using an immersion blender (or regular blender in batches), blend the soup until smooth and creamy. If desired, leave a few chunks for texture.

  • 8

    Stir in the non-fat Greek yogurt to add creaminess and extra protein.

  • 9

    Taste and adjust salt and pepper as needed. Serve warm and enjoy your comforting, protein-boosted 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

Savor a velvety roasted butternut squash soup enhanced with tender pieces of roasted chicken and a hint of creamy Greek yogurt. This comforting bowl balances sweet, smoky squash with savory chicken, perfect for a nourishing meal any time of day.

NUTRITION

414kcal
Protein
43.1g
Fat
8.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

85g Chicken Breast

¼ cup White Beans (65g)

50g Red Onion

2 cloves Garlic

250ml Low Sodium Chicken Broth

1 tsp Olive Oil

100g Non-Fat Greek Yogurt

Pinch of Nutmeg

1 sprig Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into even pieces.

  • 2

    Toss the squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Roast or sauté the chicken until fully cooked, then chop into bite-sized pieces.

  • 4

    In a large pot, sauté the chopped red onion and minced garlic (from 2 cloves) over a small amount of olive oil until soft and fragrant.

  • 5

    Add the roasted squash, chicken, and white beans to the pot. Pour in the low sodium chicken broth along with a sprig of thyme and a pinch of nutmeg.

  • 6

    Bring the mixture to a gentle simmer for about 10 minutes to meld the flavors.

  • 7

    Using an immersion blender (or regular blender in batches), blend the soup until smooth and creamy. If desired, leave a few chunks for texture.

  • 8

    Stir in the non-fat Greek yogurt to add creaminess and extra protein.

  • 9

    Taste and adjust salt and pepper as needed. Serve warm and enjoy your comforting, protein-boosted roasted butternut squash soup.