YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup with Grilled Chicken
This velvety roasted butternut squash soup is elevated with aromatic spices and a drizzle of olive oil, finished with tender grilled chicken breast and a dollop of tangy Greek yogurt. It’s a comforting bowl that blends sweet roasted squash with savory chicken for a beautifully balanced meal.
INGREDIENTS
300g Butternut Squash (roasted)
4 oz Grilled Chicken Breast
0.5 tbsp Olive Oil
1 medium Onion
3 cloves Garlic
1 cup Vegetable Broth
0.25 cup Low-Fat Coconut Milk
0.25 cup Plain Nonfat Greek Yogurt
Spices to taste (Salt, Pepper, Nutmeg)
PREPARATION
Preheat your oven to 400°F. Peel, seed, and cube the butternut squash. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the squash in the oven for about 25-30 minutes until tender and lightly caramelized.
Meanwhile, heat a skillet over medium-high heat and grill the chicken breast seasoned with salt and pepper. Once cooked through (about 5-7 minutes per side), let it rest, then slice into strips or shred.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent.
Add the roasted butternut squash to the pot along with the vegetable broth and low-fat coconut milk. Bring to a simmer and allow flavors to meld for 5 minutes.
Using an immersion blender (or regular blender in batches), blend the soup until smooth and creamy. Adjust seasoning with salt, pepper, and a pinch of nutmeg.
Ladle the soup into bowls and top each serving with shredded grilled chicken and a dollop of plain nonfat Greek yogurt.
Serve warm and enjoy your comforting, protein-boosted soup.