YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor a velvety, warming bowl of roasted butternut squash soup enriched with tender chunks of chicken and a dollop of creamy Greek yogurt. This dish perfectly balances the natural sweetness of roasted squash with savory spices and a hint of citrus, making it an ideal meal for breakfast, lunch, or dinner.
INGREDIENTS
2 cups cubed Butternut Squash
4 ounces Boneless Skinless Chicken Breast
1 Small Onion
2 Garlic Cloves
1 cup Low-Sodium Chicken Broth
½ cup Unsweetened Almond Milk
1 teaspoon Olive Oil
1/3 cup Plain Nonfat Greek Yogurt
Salt and Pepper to taste
1 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, a pinch of salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
While the squash roasts, season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-7 minutes per side until fully cooked. Once cooled slightly, dice or shred the chicken into bite-sized pieces.
In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion and minced garlic for about 3-4 minutes until softened.
Add the roasted butternut squash to the pot, followed by the chicken broth and unsweetened almond milk. Bring the mixture to a gentle simmer.
Using an immersion blender, blend the soup until smooth with a few small chunks for texture. Alternatively, transfer half the soup to a blender, blend until creamy, then return to the pot.
Stir in the diced chicken and gently heat through. Remove the pot from heat and mix in the nonfat Greek yogurt to create a creamy consistency. Adjust seasoning with additional salt and pepper if needed.
Ladle into bowls and serve warm, enjoying the balance of roasted sweetness and savory creaminess.