Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A silky, comforting bowl of roasted butternut squash soup blended to perfection. Enhanced with tender chicken breast and a dollop of Greek yogurt for creaminess, this soup is delicately spiced with garlic, onion, and a hint of nutmeg. Enjoy a balanced bowl that warms you from the inside out.

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NUTRITION

349kcal
Protein
35.8g
Fat
7.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

3 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

1/4 tsp Ground Nutmeg

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash.

  • 2

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

  • 3

    While the squash roasts, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until translucent, about 3-4 minutes.

  • 4

    Add the roasted squash and chicken broth to the pot. Bring to a simmer and let cook for an additional 5 minutes to meld the flavors.

  • 5

    Blend the mixture until smooth using an immersion blender or in batches in a countertop blender.

  • 6

    Stir in the shredded chicken breast and nonfat Greek yogurt. Warm through over low heat for 2-3 minutes, making sure not to boil to preserve the yogurt's texture.

  • 7

    Season with additional salt, pepper, and a dash more nutmeg if desired. Serve hot and enjoy your hearty, creamy soup.

Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A silky, comforting bowl of roasted butternut squash soup blended to perfection. Enhanced with tender chicken breast and a dollop of Greek yogurt for creaminess, this soup is delicately spiced with garlic, onion, and a hint of nutmeg. Enjoy a balanced bowl that warms you from the inside out.

NUTRITION

349kcal
Protein
35.8g
Fat
7.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

3 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

1/4 tsp Ground Nutmeg

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash.

  • 2

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

  • 3

    While the squash roasts, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until translucent, about 3-4 minutes.

  • 4

    Add the roasted squash and chicken broth to the pot. Bring to a simmer and let cook for an additional 5 minutes to meld the flavors.

  • 5

    Blend the mixture until smooth using an immersion blender or in batches in a countertop blender.

  • 6

    Stir in the shredded chicken breast and nonfat Greek yogurt. Warm through over low heat for 2-3 minutes, making sure not to boil to preserve the yogurt's texture.

  • 7

    Season with additional salt, pepper, and a dash more nutmeg if desired. Serve hot and enjoy your hearty, creamy soup.