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

Savor a silky, deeply flavorful roasted butternut squash soup enhanced with tender pieces of roasted chicken, a touch of creamy Greek yogurt, and aromatic spices. This warming bowl is perfect for any meal, blending sweet roasted squash with savory notes for ultimate comfort.

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NUTRITION

488kcal
Protein
47.3g
Fat
17.6g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

3 ounces roasted Chicken Breast (85g)

0.75 cup Low-Fat Greek Yogurt (170g)

1 cup Low Sodium Chicken Stock (240g)

1 tablespoon Olive Oil (13.5g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.5 teaspoon Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

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

  • 4

    Meanwhile, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 5

    Add the roasted squash to the pot along with the chicken stock. Bring to a simmer.

  • 6

    Blend the mixture with an immersion blender until smooth. You can also transfer in batches to a blender.

  • 7

    Stir in the Greek yogurt and season with nutmeg, salt, and pepper. Add pre-cooked, diced roasted chicken breast to boost the protein content.

  • 8

    Warm the soup through on low heat for 5 minutes, ensuring it does not boil.

  • 9

    Serve hot and enjoy the creamy texture and balanced flavors.

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

Savor a silky, deeply flavorful roasted butternut squash soup enhanced with tender pieces of roasted chicken, a touch of creamy Greek yogurt, and aromatic spices. This warming bowl is perfect for any meal, blending sweet roasted squash with savory notes for ultimate comfort.

NUTRITION

488kcal
Protein
47.3g
Fat
17.6g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

3 ounces roasted Chicken Breast (85g)

0.75 cup Low-Fat Greek Yogurt (170g)

1 cup Low Sodium Chicken Stock (240g)

1 tablespoon Olive Oil (13.5g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.5 teaspoon Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

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

  • 4

    Meanwhile, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 5

    Add the roasted squash to the pot along with the chicken stock. Bring to a simmer.

  • 6

    Blend the mixture with an immersion blender until smooth. You can also transfer in batches to a blender.

  • 7

    Stir in the Greek yogurt and season with nutmeg, salt, and pepper. Add pre-cooked, diced roasted chicken breast to boost the protein content.

  • 8

    Warm the soup through on low heat for 5 minutes, ensuring it does not boil.

  • 9

    Serve hot and enjoy the creamy texture and balanced flavors.