YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
Savor the velvety texture of roasted butternut squash blended into a creamy, aromatic soup that's elevated with hearty white beans and tender chicken breast. Finished with a dollop of nonfat Greek yogurt, this dish marries sweet, savory, and tangy flavors for a comforting meal perfect for any time of day.
INGREDIENTS
400g Butternut Squash
110g Onion
3 cloves Garlic
240ml Low Sodium Chicken Broth
1/2 cup White Beans
4 ounces Chicken Breast
1/2 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Peel, deseed, and cube the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet.
Roast the squash in the oven for 25-30 minutes or until tender and slightly caramelized.
Meanwhile, season the chicken breast with salt and pepper. Grill or sear it in a nonstick pan until fully cooked (about 5-6 minutes per side). Once cooked, set aside to cool, then dice or shred into bite-sized pieces.
In a large pot, heat a bit of olive oil over medium heat and sauté the chopped onion until translucent (about 3-4 minutes). Add the minced garlic and stir for another minute.
Add the roasted squash, white beans, and chicken broth to the pot. Bring to a simmer and let it cook for 5 minutes to harmonize the flavors.
Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the mixture.
Stir in the diced or shredded chicken breast and nonfat Greek yogurt, then adjust salt and pepper to taste. Warm through gently without boiling to preserve the creaminess.
Serve hot, garnished with a swirl of extra Greek yogurt or a sprinkle of black pepper if desired.