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 roasted butternut squash soup enriched with tender chicken breast, hearty cannellini beans, and a dollop of nonfat Greek yogurt for extra creaminess and protein. Perfectly spiced with garlic, onion, and a hint of cumin, this warming bowl is satisfying whether served for breakfast, lunch, or dinner.

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NUTRITION

561kcal
Protein
47.1g
Fat
18.8g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked Chicken Breast

1.5 cups roasted Butternut Squash

0.5 cup Cannellini Beans (rinsed)

0.5 cup Nonfat Greek Yogurt

1 cup Low Sodium Vegetable Broth

0.5 medium Onion, diced

2 cloves Garlic, minced

1 tbsp Olive Oil

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed butternut squash with a small amount of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and ground cumin. Stir for about 1-2 minutes until fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the vegetable broth and cannellini beans. Bring the mixture to a simmer over medium heat. Let it cook for another 5 minutes.

  • 4

    Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and blend until smooth, then return to the pot.

  • 5

    Stir in the cooked chicken breast, ensuring it warms through while preserving its texture. Adjust the seasoning with salt and pepper as needed.

  • 6

    Before serving, swirl in the nonfat Greek yogurt for extra creaminess and protein. Garnish with a sprinkle of additional black pepper if desired, and serve 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 roasted butternut squash soup enriched with tender chicken breast, hearty cannellini beans, and a dollop of nonfat Greek yogurt for extra creaminess and protein. Perfectly spiced with garlic, onion, and a hint of cumin, this warming bowl is satisfying whether served for breakfast, lunch, or dinner.

NUTRITION

561kcal
Protein
47.1g
Fat
18.8g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked Chicken Breast

1.5 cups roasted Butternut Squash

0.5 cup Cannellini Beans (rinsed)

0.5 cup Nonfat Greek Yogurt

1 cup Low Sodium Vegetable Broth

0.5 medium Onion, diced

2 cloves Garlic, minced

1 tbsp Olive Oil

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed butternut squash with a small amount of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and ground cumin. Stir for about 1-2 minutes until fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the vegetable broth and cannellini beans. Bring the mixture to a simmer over medium heat. Let it cook for another 5 minutes.

  • 4

    Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and blend until smooth, then return to the pot.

  • 5

    Stir in the cooked chicken breast, ensuring it warms through while preserving its texture. Adjust the seasoning with salt and pepper as needed.

  • 6

    Before serving, swirl in the nonfat Greek yogurt for extra creaminess and protein. Garnish with a sprinkle of additional black pepper if desired, and serve warm.