Creamy Roasted Butternut Squash Soup with Shredded Chicken and Greek Yogurt Swirl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup with Shredded Chicken and Greek Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken and Greek Yogurt Swirl

Relish a velvety roasted butternut squash soup enriched with tender shredded chicken and finished with a light Greek yogurt swirl. This comforting bowl is a harmonious blend of naturally sweet squash, savory chicken, and aromatic spices, making it a perfect nutritious meal for any time of day.

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NUTRITION

473kcal
Protein
41.3g
Fat
8.8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash

3 oz Chicken Breast, shredded

1 tsp Olive Oil

1/2 medium Onion

2 cloves Garlic

2 cups Low Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

Salt, Pepper, and Nutmeg to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a pinch of nutmeg.

  • 3

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.

  • 4

    While the squash roasts, dice the onion and mince the garlic. Sauté them in a medium saucepan over medium heat until softened and fragrant, about 5 minutes.

  • 5

    Add the roasted squash to the saucepan along with the low sodium chicken broth. Bring to a simmer.

  • 6

    In a separate bowl, shred the cooked chicken breast into bite-sized pieces. Stir the chicken into the soup.

  • 7

    Using an immersion blender (or in batches using a countertop blender), blend the soup until smooth and creamy. If you prefer a chunkier texture, blend half the soup and mix with the rest.

  • 8

    Adjust seasoning with additional salt, pepper, and a dash more nutmeg if desired.

  • 9

    Ladle the soup into bowls and drizzle a swirl of nonfat Greek yogurt over the top for extra creaminess and a protein boost.

  • 10

    Serve warm and enjoy your comforting, protein-rich creamy roasted butternut squash soup.

Creamy Roasted Butternut Squash Soup with Shredded Chicken and Greek Yogurt Swirl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup with Shredded Chicken and Greek Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Shredded Chicken and Greek Yogurt Swirl

Relish a velvety roasted butternut squash soup enriched with tender shredded chicken and finished with a light Greek yogurt swirl. This comforting bowl is a harmonious blend of naturally sweet squash, savory chicken, and aromatic spices, making it a perfect nutritious meal for any time of day.

NUTRITION

473kcal
Protein
41.3g
Fat
8.8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash

3 oz Chicken Breast, shredded

1 tsp Olive Oil

1/2 medium Onion

2 cloves Garlic

2 cups Low Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

Salt, Pepper, and Nutmeg to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a pinch of nutmeg.

  • 3

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.

  • 4

    While the squash roasts, dice the onion and mince the garlic. Sauté them in a medium saucepan over medium heat until softened and fragrant, about 5 minutes.

  • 5

    Add the roasted squash to the saucepan along with the low sodium chicken broth. Bring to a simmer.

  • 6

    In a separate bowl, shred the cooked chicken breast into bite-sized pieces. Stir the chicken into the soup.

  • 7

    Using an immersion blender (or in batches using a countertop blender), blend the soup until smooth and creamy. If you prefer a chunkier texture, blend half the soup and mix with the rest.

  • 8

    Adjust seasoning with additional salt, pepper, and a dash more nutmeg if desired.

  • 9

    Ladle the soup into bowls and drizzle a swirl of nonfat Greek yogurt over the top for extra creaminess and a protein boost.

  • 10

    Serve warm and enjoy your comforting, protein-rich creamy roasted butternut squash soup.