Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A velvety, comforting soup bursting with the natural sweetness of roasted butternut squash, accented by savory aromatics and balanced with a creamy swirl of Greek yogurt. Tender pieces of roasted chicken and hearty cannellini beans elevate this comforting bowl to a satisfying meal perfect for any time of the day.

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NUTRITION

533kcal
Protein
57.5g
Fat
11.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash (205g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 cup Low-Sodium Vegetable Broth (240ml)

0.5 tablespoon Olive Oil (7g)

0.5 cup Plain Non-Fat Greek Yogurt (120g)

0.5 cup Cannellini Beans (109g)

4 ounces Roasted Chicken Breast (113g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then spread it on a baking sheet.

  • 2

    Roast the squash for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash is roasting, heat the remaining olive oil in a pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent.

  • 4

    Pour in the vegetable broth and add the rinsed cannellini beans. Allow the mixture to simmer for about 5 minutes to meld the flavors.

  • 5

    Add the roasted squash to the pot along with chopped roasted chicken breast. Stir gently and heat through for another 5 minutes.

  • 6

    Remove the pot from heat. Using an immersion blender, blend the soup until smooth yet still slightly chunky for texture. Alternatively, blend in batches in a countertop blender.

  • 7

    Ladle the soup into bowls and gently swirl in the plain non-fat Greek yogurt to create a creamy finish. Adjust seasonings with salt and pepper as desired before serving.

Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A velvety, comforting soup bursting with the natural sweetness of roasted butternut squash, accented by savory aromatics and balanced with a creamy swirl of Greek yogurt. Tender pieces of roasted chicken and hearty cannellini beans elevate this comforting bowl to a satisfying meal perfect for any time of the day.

NUTRITION

533kcal
Protein
57.5g
Fat
11.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash (205g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 cup Low-Sodium Vegetable Broth (240ml)

0.5 tablespoon Olive Oil (7g)

0.5 cup Plain Non-Fat Greek Yogurt (120g)

0.5 cup Cannellini Beans (109g)

4 ounces Roasted Chicken Breast (113g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then spread it on a baking sheet.

  • 2

    Roast the squash for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash is roasting, heat the remaining olive oil in a pot over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent.

  • 4

    Pour in the vegetable broth and add the rinsed cannellini beans. Allow the mixture to simmer for about 5 minutes to meld the flavors.

  • 5

    Add the roasted squash to the pot along with chopped roasted chicken breast. Stir gently and heat through for another 5 minutes.

  • 6

    Remove the pot from heat. Using an immersion blender, blend the soup until smooth yet still slightly chunky for texture. Alternatively, blend in batches in a countertop blender.

  • 7

    Ladle the soup into bowls and gently swirl in the plain non-fat Greek yogurt to create a creamy finish. Adjust seasonings with salt and pepper as desired before serving.