Creamy Roasted Butternut Squash Soup with 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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken

Savor a velvety bowl of roasted butternut squash soup enriched with tender shredded chicken and a creamy swirl of nonfat Greek yogurt. This comforting meal blends the natural sweetness of roasted squash with warm spices and a hint of citrusy garlic for a delightful, balanced experience.

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NUTRITION

484kcal
Protein
44.9g
Fat
18.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

100g Cooked Chicken Breast

1/2 cup Plain Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1 tbsp Olive Oil

1 small Onion

2 cloves Garlic

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, finely dice the onion and mince the garlic.

  • 4

    In a large pot over medium heat, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 5

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

  • 6

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.

  • 7

    Return the blended soup to the pot. Stir in the shredded cooked chicken and gently heat through.

  • 8

    Remove the pot from heat and swirl in the Greek yogurt to create a creamy texture. Adjust seasoning with additional salt and pepper if desired.

  • 9

    Ladle the soup into bowls, garnish with a light sprinkle of nutmeg or additional black pepper, and serve warm.

Creamy Roasted Butternut Squash Soup with 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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Chicken

Savor a velvety bowl of roasted butternut squash soup enriched with tender shredded chicken and a creamy swirl of nonfat Greek yogurt. This comforting meal blends the natural sweetness of roasted squash with warm spices and a hint of citrusy garlic for a delightful, balanced experience.

NUTRITION

484kcal
Protein
44.9g
Fat
18.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

100g Cooked Chicken Breast

1/2 cup Plain Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1 tbsp Olive Oil

1 small Onion

2 cloves Garlic

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Nutmeg

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, finely dice the onion and mince the garlic.

  • 4

    In a large pot over medium heat, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 5

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

  • 6

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.

  • 7

    Return the blended soup to the pot. Stir in the shredded cooked chicken and gently heat through.

  • 8

    Remove the pot from heat and swirl in the Greek yogurt to create a creamy texture. Adjust seasoning with additional salt and pepper if desired.

  • 9

    Ladle the soup into bowls, garnish with a light sprinkle of nutmeg or additional black pepper, and serve warm.