Creamy Roasted Butternut Squash Soup with Shredded Chicken

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

Creamy Roasted Butternut Squash Soup with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken

Savor the comforting warmth of this creamy roasted butternut squash soup, elevated with tender shredded chicken and a hint of aromatic spices. The velvety texture and perfectly balanced seasoning make it an enticing dish for breakfast, lunch, or dinner.

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NUTRITION

390kcal
Protein
44g
Fat
6.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

4 oz Chicken Breast (shredded)

1 medium Onion

2 garlic cloves

1 cup Vegetable Broth

1/2 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

Pinch of Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  • 3

    Meanwhile, in a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant.

  • 4

    Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and allow the flavors to meld for about 10 minutes.

  • 5

    Using an immersion blender or transferring to a blender in batches, blend the mixture until smooth and creamy.

  • 6

    Stir in the shredded chicken and allow it to heat through. Adjust seasoning with salt, pepper, and a pinch of nutmeg.

  • 7

    Remove the pot from heat and swirl in the low-fat Greek yogurt to add extra creaminess and protein.

  • 8

    Serve hot, garnished with a sprinkle of black pepper if desired.

Creamy Roasted Butternut Squash Soup with Shredded Chicken

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

Creamy Roasted Butternut Squash Soup with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken

Savor the comforting warmth of this creamy roasted butternut squash soup, elevated with tender shredded chicken and a hint of aromatic spices. The velvety texture and perfectly balanced seasoning make it an enticing dish for breakfast, lunch, or dinner.

NUTRITION

390kcal
Protein
44g
Fat
6.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

4 oz Chicken Breast (shredded)

1 medium Onion

2 garlic cloves

1 cup Vegetable Broth

1/2 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

Pinch of Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  • 3

    Meanwhile, in a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant.

  • 4

    Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and allow the flavors to meld for about 10 minutes.

  • 5

    Using an immersion blender or transferring to a blender in batches, blend the mixture until smooth and creamy.

  • 6

    Stir in the shredded chicken and allow it to heat through. Adjust seasoning with salt, pepper, and a pinch of nutmeg.

  • 7

    Remove the pot from heat and swirl in the low-fat Greek yogurt to add extra creaminess and protein.

  • 8

    Serve hot, garnished with a sprinkle of black pepper if desired.