YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Chicken
A heartwarming bowl of velvety roasted butternut squash soup, enriched with tender shredded chicken and a creamy swirl of nonfat Greek yogurt. Enhanced with a fragrant blend of sautéed onion and garlic, and a hint of nutmeg, this soup is both nourishing and flavorful, making it a perfect meal any time of the day.
INGREDIENTS
250g Butternut Squash
100g Shredded Chicken Breast
120g Nonfat Greek Yogurt
50g Onion (chopped)
3g Garlic (minced)
1 tbsp Olive Oil
1 cup Low-Sodium Chicken Broth
0.5 tsp Nutmeg
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces.
Toss the butternut squash cubes with olive oil, a pinch of salt and pepper, then spread them out on a baking sheet. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, finely chop the onion and mince the garlic.
In a medium pot, sauté the chopped onion and garlic over medium heat until they are soft and translucent, about 5 minutes.
Add the roasted butternut squash to the pot along with the low-sodium chicken broth and a dash of nutmeg. Bring the mixture to a gentle simmer.
Using an immersion blender (or transferring the mixture in batches to a blender), puree the soup until smooth.
Return the soup to low heat and stir in the shredded chicken breast, allowing it to warm through for 3-4 minutes.
Remove the soup from heat and ladle into bowls. Top each serving with a dollop of nonfat Greek yogurt and a sprinkle of freshly ground black pepper.
Serve immediately and enjoy a comforting bowl of creamy, protein-rich soup.