YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Delight in a velvety roasted butternut squash soup accented with savory shredded chicken, aromatic red onion and garlic, and a touch of unsweetened almond milk for creaminess. Finished with a drizzle of olive oil and a dollop of tangy low-fat Greek yogurt, this comforting bowl promises warmth and nourishment while perfectly balancing hearty protein and a satisfying, light calorie count.
INGREDIENTS
400g Butternut Squash
8 oz Chicken Breast, cooked and shredded
1 medium Red Onion
3 cloves Garlic
1.5 tbsp Olive Oil
2 cups Low-Sodium Vegetable Broth
1/2 cup Unsweetened Almond Milk
2 tbsp Low-Fat Greek Yogurt
Salt, Pepper, and Nutmeg to taste
PREPARATION
Preheat your oven to 400°F.
Peel, deseed, and cube the butternut squash. Toss with half of the olive oil, salt, and pepper.
Spread the squash cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Meanwhile, dice the red onion and mince the garlic. In a large pot, heat the remaining olive oil over medium heat and sauté the onion until soft, then add garlic and a pinch of nutmeg.
Add the roasted butternut squash to the pot along with the shredded chicken breast and low-sodium vegetable broth. Bring the mixture to a simmer.
Stir in the unsweetened almond milk and let it warm through for about 5 minutes. Use an immersion blender to purée the soup to a smooth, creamy texture; alternatively, blend in batches using a countertop blender.
Adjust seasoning with salt, pepper, and a bit more nutmeg if desired.
Ladle the soup into bowls and finish each serving with a dollop of low-fat Greek yogurt before serving warm.