YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting bowl of roasted butternut squash soup enriched with tender chicken breast and a touch of light coconut milk for creaminess. This soup delivers a balanced profile of savory and subtly sweet flavors with aromatic garlic and onion, finished with a drizzle of olive oil to elevate its rustic charm.
INGREDIENTS
300g Butternut Squash
4 oz Chicken Breast (skinless)
1 medium Yellow Onion
2 cloves Garlic
1/2 cup Light Coconut Milk
1 cup Chicken Broth
1 tsp Olive Oil
Salt & Pepper to taste
Pinch of Nutmeg (optional)
PREPARATION
Preheat your oven to 400°F. Peel and cube the butternut squash into even pieces.
Toss the squash cubes lightly with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, finely chop the onion and mince the garlic. Dice the chicken breast into small pieces.
In a large pot, add a teaspoon of olive oil and sauté the onion and garlic over medium heat until translucent and fragrant, about 3-4 minutes.
Add the diced chicken to the pot and cook until lightly browned and cooked through, about 5-7 minutes.
Once the squash is roasted, add it to the pot along with the chicken broth and light coconut milk. If using, add a pinch of nutmeg.
Bring the mixture to a simmer and let it cook for an additional 5 minutes so the flavors meld.
Using an immersion blender, blend the soup until smooth but with some texture remaining, or blend in batches.
Taste and adjust salt and pepper as needed, then serve hot.