Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup butternut squash; 3 oz chicken breast; 0.5 cup plain non-fat Greek yogurt; 1 tbsp extra virgin olive oil; 1 cup vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp ground nutmeg

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Roasted butternut squash blended with creamy Greek yogurt and topped with tender shredded chicken for a velvety, protein-rich meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.9g

Fat

17.3g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

2 cup butternut squash

3 oz chicken breast

0.5 cup plain non-fat Greek yogurt

1 tbsp extra virgin olive oil

1 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and toss squash cubes with olive oil, sea salt, and black pepper on a baking sheet.
2
Roast the squash for 25 minutes until tender and caramelized.
3
While squash roasts, poach or pan-sear the chicken breast until cooked through, then shred with two forks.
4
Transfer roasted squash to a blender with vegetable broth, garlic powder, and nutmeg; blend until completely smooth.
5
Stir in the Greek yogurt until the soup is creamy and warmed through.
6
Pour into a bowl and top with the shredded chicken to serve.