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

Enjoy a velvety bowl of roasted butternut squash soup perfectly accented with savory herbs, a touch of tangy Greek yogurt, and hearty chicken for an extra protein boost. Each spoonful delights with a harmonious blend of roasted sweetness, deep umami, and a creamy finish that is both comforting and nourishing.

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NUTRITION

572kcal
Protein
48.5g
Fat
18.5g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Butternut Squash (205g)

3 ounces Chicken Breast (85g)

1/2 cup Cannellini Beans (130g)

1/2 cup Nonfat Greek Yogurt (125g)

1 small Onion (70g)

2 cloves Garlic

1 tablespoon Extra Virgin Olive Oil

2 cups Low Sodium Chicken Broth

Salt, Pepper & Nutmeg to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the squash cubes with olive oil, salt, and a pinch of pepper.

  • 2

    Spread the seasoned squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season and grill the chicken breast until fully cooked (internal temperature of 165°F). Once cooked, dice into bite-sized pieces.

  • 4

    In a large pot, sauté the chopped onion in a small drizzle of olive oil over medium heat until softened, then add minced garlic and cook for another minute.

  • 5

    Add the roasted squash, cannellini beans, and chicken broth to the pot. Bring to a simmer and let cook for 5 minutes to combine flavors.

  • 6

    Using an immersion blender (or a countertop blender in batches), blend the mixture until smooth and creamy. Return the soup to the pot if needed.

  • 7

    Stir in the Greek yogurt and season with salt, pepper, and a pinch of nutmeg. Warm the soup gently without boiling to prevent curdling.

  • 8

    Ladle the soup into bowls and top with the diced grilled chicken. Enjoy warm!

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

Enjoy a velvety bowl of roasted butternut squash soup perfectly accented with savory herbs, a touch of tangy Greek yogurt, and hearty chicken for an extra protein boost. Each spoonful delights with a harmonious blend of roasted sweetness, deep umami, and a creamy finish that is both comforting and nourishing.

NUTRITION

572kcal
Protein
48.5g
Fat
18.5g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Butternut Squash (205g)

3 ounces Chicken Breast (85g)

1/2 cup Cannellini Beans (130g)

1/2 cup Nonfat Greek Yogurt (125g)

1 small Onion (70g)

2 cloves Garlic

1 tablespoon Extra Virgin Olive Oil

2 cups Low Sodium Chicken Broth

Salt, Pepper & Nutmeg to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the squash cubes with olive oil, salt, and a pinch of pepper.

  • 2

    Spread the seasoned squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season and grill the chicken breast until fully cooked (internal temperature of 165°F). Once cooked, dice into bite-sized pieces.

  • 4

    In a large pot, sauté the chopped onion in a small drizzle of olive oil over medium heat until softened, then add minced garlic and cook for another minute.

  • 5

    Add the roasted squash, cannellini beans, and chicken broth to the pot. Bring to a simmer and let cook for 5 minutes to combine flavors.

  • 6

    Using an immersion blender (or a countertop blender in batches), blend the mixture until smooth and creamy. Return the soup to the pot if needed.

  • 7

    Stir in the Greek yogurt and season with salt, pepper, and a pinch of nutmeg. Warm the soup gently without boiling to prevent curdling.

  • 8

    Ladle the soup into bowls and top with the diced grilled chicken. Enjoy warm!