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

Enjoy a velvety roasted butternut squash soup elevated with tender grilled chicken for a protein boost. This creamy bowl balances the natural sweetness of roasted squash with savory aromatics and a hint of creaminess from almond milk, making it perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

609kcal
Protein
43.1g
Fat
19.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash

4 oz Chicken Breast

1 medium Yellow Onion

1 Tbsp Olive Oil

3 cloves Garlic

2 cups Low-Sodium Chicken 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 and cube the butternut squash. Place the squash cubes on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, season the chicken breast with salt and pepper. In a grill pan or skillet, heat the remaining olive oil over medium heat and cook the chicken for about 5-6 minutes per side or until fully cooked. Once done, dice the chicken into small pieces and set aside.

  • 4

    In a large pot, heat a small amount of olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and fragrant, about 5 minutes.

  • 5

    Add the roasted butternut squash to the pot along with the chicken broth and unsweetened almond milk. Bring to a simmer.

  • 6

    Using an immersion blender or a regular blender in batches, blend the mixture until smooth and creamy.

  • 7

    Return the blended soup to the pot, stir in the diced chicken, and warm through for a few minutes. Adjust salt and pepper to taste before serving.

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

Enjoy a velvety roasted butternut squash soup elevated with tender grilled chicken for a protein boost. This creamy bowl balances the natural sweetness of roasted squash with savory aromatics and a hint of creaminess from almond milk, making it perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

609kcal
Protein
43.1g
Fat
19.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash

4 oz Chicken Breast

1 medium Yellow Onion

1 Tbsp Olive Oil

3 cloves Garlic

2 cups Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash. Place the squash cubes on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, season the chicken breast with salt and pepper. In a grill pan or skillet, heat the remaining olive oil over medium heat and cook the chicken for about 5-6 minutes per side or until fully cooked. Once done, dice the chicken into small pieces and set aside.

  • 4

    In a large pot, heat a small amount of olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and fragrant, about 5 minutes.

  • 5

    Add the roasted butternut squash to the pot along with the chicken broth and unsweetened almond milk. Bring to a simmer.

  • 6

    Using an immersion blender or a regular blender in batches, blend the mixture until smooth and creamy.

  • 7

    Return the blended soup to the pot, stir in the diced chicken, and warm through for a few minutes. Adjust salt and pepper to taste before serving.