YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting bowl of roasted butternut squash blended with savory chicken, white beans, and a hint of garlic and onion. Finished with a swirl of non-fat Greek yogurt for creaminess and a drizzle of olive oil for richness, this soup offers a delightful medley of flavors and textures perfect for any meal.
INGREDIENTS
300 grams Butternut Squash
3 ounces Chicken Breast
1/4 cup Cannellini Beans
1 small Yellow Onion
2 cloves Garlic
2 cups Low Sodium Chicken Broth
1/4 cup Non-Fat Greek Yogurt
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the cubed butternut squash with a teaspoon of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken until fully cooked (about 5-7 minutes per side), then dice into small pieces.
In a large pot, sauté the chopped yellow onion and minced garlic over medium heat until translucent, about 3-4 minutes.
Add the roasted butternut squash, diced chicken, and cannellini beans to the pot. Pour in the low sodium chicken broth and bring the mixture to a simmer.
Allow simmering for 10 minutes to blend the flavors. Use an immersion blender (or transfer to a countertop blender in batches) to pureé the soup until smooth with a few small chunks remaining for texture.
Stir in the non-fat Greek yogurt to add creaminess and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired.