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 white beans, a dollop of nonfat Greek yogurt, and tender diced chicken breast for an extra protein boost. This comforting bowl offers an enticing blend of sweet roasted squash, savory chicken, and warm spices, perfect for a cozy meal any time of day.

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NUTRITION

439kcal
Protein
45.6g
Fat
8.3g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted butternut squash cubes (300g)

1/2 cup white beans (130g)

1/2 cup nonfat Greek yogurt (120g)

3 ounces cooked chicken breast (85g)

1 cup low-sodium chicken broth (240g)

1 teaspoon olive oil (5g)

1/4 cup chopped onion (40g)

1 clove garlic

Seasonings: salt, pepper, nutmeg, thyme

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PREPARATION

  • 1

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

  • 2

    Meanwhile, in a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the chopped onion and minced garlic for about 3-4 minutes until soft and translucent.

  • 3

    Add the roasted squash to the pot along with the low-sodium chicken broth. Bring to a simmer and let it cook for an additional 5 minutes to blend the flavors.

  • 4

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.

  • 5

    Stir in the white beans, nonfat Greek yogurt, and diced cooked chicken breast. Heat the soup gently without boiling to keep the creamy texture and protein integrity.

  • 6

    Season with salt, pepper, a pinch of nutmeg, and thyme to taste. Warm through for 2-3 minutes and adjust seasoning as needed.

  • 7

    Serve the soup warm, optionally garnished with a sprinkle of thyme or a light drizzle of olive oil.

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 white beans, a dollop of nonfat Greek yogurt, and tender diced chicken breast for an extra protein boost. This comforting bowl offers an enticing blend of sweet roasted squash, savory chicken, and warm spices, perfect for a cozy meal any time of day.

NUTRITION

439kcal
Protein
45.6g
Fat
8.3g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted butternut squash cubes (300g)

1/2 cup white beans (130g)

1/2 cup nonfat Greek yogurt (120g)

3 ounces cooked chicken breast (85g)

1 cup low-sodium chicken broth (240g)

1 teaspoon olive oil (5g)

1/4 cup chopped onion (40g)

1 clove garlic

Seasonings: salt, pepper, nutmeg, thyme

PREPARATION

  • 1

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

  • 2

    Meanwhile, in a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the chopped onion and minced garlic for about 3-4 minutes until soft and translucent.

  • 3

    Add the roasted squash to the pot along with the low-sodium chicken broth. Bring to a simmer and let it cook for an additional 5 minutes to blend the flavors.

  • 4

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.

  • 5

    Stir in the white beans, nonfat Greek yogurt, and diced cooked chicken breast. Heat the soup gently without boiling to keep the creamy texture and protein integrity.

  • 6

    Season with salt, pepper, a pinch of nutmeg, and thyme to taste. Warm through for 2-3 minutes and adjust seasoning as needed.

  • 7

    Serve the soup warm, optionally garnished with a sprinkle of thyme or a light drizzle of olive oil.