Creamy Roasted Butternut Squash Soup with Shredded 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 Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken

Enjoy a velvety roasted butternut squash soup enriched with aromatic garlic and red onion, then blended to creamy perfection with a splash of almond milk and low-sodium vegetable broth. Tender shredded chicken is stirred in to boost the protein content, creating a comforting bowl that's both nutritious and satisfying.

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NUTRITION

562kcal
Protein
34.6g
Fat
19.1g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 lb Butternut Squash (cubed)

3 oz Cooked Shredded Chicken Breast

1 medium Red Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Low Sodium Vegetable Broth

1/2 cup Unsweetened Almond Milk

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Slice the red onion into chunks and peel the garlic cloves.

  • 3

    Toss the squash cubes, onion pieces, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 25-30 minutes until they are tender and slightly caramelized.

  • 5

    Meanwhile, if not already prepared, cook the chicken breast by seasoning lightly with salt and pepper and roasting or boiling until fully cooked, then shred into bite-size pieces.

  • 6

    Once the vegetables are roasted, transfer them to a blender along with the low sodium vegetable broth and unsweetened almond milk. Blend until smooth and creamy.

  • 7

    Pour the blended soup into a saucepan and gently warm over medium heat. Stir in the shredded chicken and let it heat through for about 5 minutes.

  • 8

    Taste and adjust seasoning with salt and pepper if necessary before serving. Enjoy your warm, comforting bowl of protein-rich creamy roasted butternut squash soup.

Creamy Roasted Butternut Squash Soup with Shredded 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 Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken

Enjoy a velvety roasted butternut squash soup enriched with aromatic garlic and red onion, then blended to creamy perfection with a splash of almond milk and low-sodium vegetable broth. Tender shredded chicken is stirred in to boost the protein content, creating a comforting bowl that's both nutritious and satisfying.

NUTRITION

562kcal
Protein
34.6g
Fat
19.1g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 lb Butternut Squash (cubed)

3 oz Cooked Shredded Chicken Breast

1 medium Red Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Low Sodium Vegetable Broth

1/2 cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Slice the red onion into chunks and peel the garlic cloves.

  • 3

    Toss the squash cubes, onion pieces, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 25-30 minutes until they are tender and slightly caramelized.

  • 5

    Meanwhile, if not already prepared, cook the chicken breast by seasoning lightly with salt and pepper and roasting or boiling until fully cooked, then shred into bite-size pieces.

  • 6

    Once the vegetables are roasted, transfer them to a blender along with the low sodium vegetable broth and unsweetened almond milk. Blend until smooth and creamy.

  • 7

    Pour the blended soup into a saucepan and gently warm over medium heat. Stir in the shredded chicken and let it heat through for about 5 minutes.

  • 8

    Taste and adjust seasoning with salt and pepper if necessary before serving. Enjoy your warm, comforting bowl of protein-rich creamy roasted butternut squash soup.