YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting soup featuring roasted butternut squash blended with a hint of creaminess from Greek yogurt and hearty additions of white beans and shredded chicken, finished with aromatic seasonings and a touch of olive oil for depth. This satisfying bowl delivers a perfect balance of comforting flavors and a protein boost to keep you energized.
INGREDIENTS
200g Butternut Squash
1/2 cup Cannellini Beans
2 oz Cooked Shredded Chicken Breast
1/4 cup Nonfat Greek Yogurt
1 cup Vegetable Broth
1 medium Onion
2 cloves Garlic
1 tsp Olive Oil
Salt, Pepper, and a pinch of Nutmeg to taste
PREPARATION
Preheat your oven to 400°F.
Peel and cube the butternut squash into even pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and lightly caramelized.
While the squash roasts, finely chop the onion and mince the garlic.
In a medium saucepan, heat a few drops of olive oil over medium heat and sauté the onion until softened, then add the garlic and cook for an additional minute.
Add the vegetable broth to the saucepan and bring to a gentle simmer.
Once the squash is done, add it to the saucepan along with the cannellini beans and shredded chicken breast.
Allow the mixture to simmer together for 5 minutes to meld the flavors.
Remove the saucepan from heat and stir in the Greek yogurt and a pinch of nutmeg. Use an immersion blender to blend the soup to your preferred consistency, leaving a few chunks if desired.
Taste and adjust the seasoning with salt and pepper before serving.