YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken & Cannellini Beans
This velvety roasted butternut squash soup is elevated by the addition of tender shredded chicken and hearty cannellini beans, all blended to perfection with a touch of nonfat Greek yogurt and light coconut milk. The aromatic infusion of garlic, red onion, and warming spices create a comforting bowl that’s both satiating and protein-packed, perfect for a balanced breakfast, lunch, or dinner.
INGREDIENTS
1 medium Butternut Squash (approx. 900g)
1.5 pounds Chicken Breast (approx. 680g)
1 can Cannellini Beans (approx. 425g)
1 cup Nonfat Greek Yogurt (245g)
2 tablespoons Olive Oil
1/2 cup Light Coconut Milk
1 medium Red Onion
3 cloves Garlic
4 cups Vegetable Broth
Assorted Spices (Cinnamon, Nutmeg, Salt, Pepper)
PREPARATION
Preheat the oven to 400°F. Peel, seed, and chop the butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, pepper, and a pinch of cinnamon and nutmeg.
Spread the squash onto a baking sheet and roast for 25-30 minutes until tender and caramelized.
Meanwhile, season the chicken breast lightly with salt and pepper. In a medium pot, heat the remaining 1 tablespoon olive oil over medium heat and sauté the chopped red onion and minced garlic until softened and fragrant.
Add the chicken breast to the pot and pour in the vegetable broth. Bring to a simmer and let the chicken cook through, about 15-20 minutes. Once cooked, remove the chicken and shred it using two forks.
Add the roasted butternut squash and drained cannellini beans to the pot. Stir in the shredded chicken.
Blend a portion of the soup in batches until smooth, leaving some texture, or use an immersion blender directly in the pot. Return the blended soup to the pot.
Stir in the nonfat Greek yogurt and light coconut milk, warming through over low heat without boiling to maintain creaminess.
Taste and adjust seasonings with extra salt, pepper, or spices as desired. Serve warm and enjoy the comforting, protein-packed bowl.