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

Savor the warmth of this velvety roasted butternut squash soup enriched with tender shredded chicken and creamy white beans. Subtly spiced with caramelized onions and garlic, every spoonful delivers a delightful blend of smoky roasted flavors and a rich, comforting texture perfect for any meal.

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NUTRITION

475kcal
Protein
35.7g
Fat
17.6g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g)

3 ounces shredded Chicken Breast (85g)

1/2 cup White Beans (120g)

1 cup Low-Sodium Chicken Broth (240g)

1 tablespoon Olive Oil (13.5g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves

Salt and Black Pepper to taste

1 dash Nutmeg

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the squash roasts, finely dice the onion and mince the garlic. In a large pot over medium heat, sauté the onion and garlic until translucent and fragrant.

  • 4

    Add the roasted squash to the pot along with the chicken broth and white beans. Bring to a simmer.

  • 5

    Using an immersion blender, blend the soup until smooth, leaving some texture for added body.

  • 6

    Stir in the shredded chicken and a dash of nutmeg. Season with additional salt and pepper as needed and heat through for about 5 minutes.

  • 7

    Serve hot, enjoying the creamy, comforting flavors of roasted butternut squash and tender chicken.

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

Savor the warmth of this velvety roasted butternut squash soup enriched with tender shredded chicken and creamy white beans. Subtly spiced with caramelized onions and garlic, every spoonful delivers a delightful blend of smoky roasted flavors and a rich, comforting texture perfect for any meal.

NUTRITION

475kcal
Protein
35.7g
Fat
17.6g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g)

3 ounces shredded Chicken Breast (85g)

1/2 cup White Beans (120g)

1 cup Low-Sodium Chicken Broth (240g)

1 tablespoon Olive Oil (13.5g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves

Salt and Black Pepper to taste

1 dash Nutmeg

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the squash roasts, finely dice the onion and mince the garlic. In a large pot over medium heat, sauté the onion and garlic until translucent and fragrant.

  • 4

    Add the roasted squash to the pot along with the chicken broth and white beans. Bring to a simmer.

  • 5

    Using an immersion blender, blend the soup until smooth, leaving some texture for added body.

  • 6

    Stir in the shredded chicken and a dash of nutmeg. Season with additional salt and pepper as needed and heat through for about 5 minutes.

  • 7

    Serve hot, enjoying the creamy, comforting flavors of roasted butternut squash and tender chicken.