YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enriched with tender shredded chicken, hearty chickpeas, and a dollop of creamy Greek yogurt. This dish balances sweetness and savory depth, perfectly warmed with hints of garlic and red onion, offering a comforting bowl with robust protein content and a satisfying, light calorie profile.
INGREDIENTS
300 grams Butternut Squash
3 ounces Shredded Chicken Breast
½ cup Chickpeas
½ cup Plain Nonfat Greek Yogurt
1 medium Red Onion
2 cloves Garlic
1 teaspoon Olive Oil
2 cups Chicken Broth
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Peel, deseed, and cube the butternut squash into uniform pieces.
Toss the squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, finely chop the red onion and garlic. In a large pot, add a splash of olive oil over medium heat and sauté the onion until softened. Add garlic and continue to sauté for another minute.
Add the roasted squash to the pot along with chicken broth. Bring the mixture to a simmer and let cook for 5 minutes to blend the flavors.
Using an immersion blender (or transfer to a countertop blender in batches), blend the soup until smooth and creamy.
Stir in the shredded chicken breast and chickpeas, allowing them to warm through. Adjust seasoning with additional salt and pepper if needed.
Remove the pot from heat and stir in the plain Greek yogurt for extra creaminess. Ladle the soup into bowls and serve warm.