YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash Soup
Oven-roasted butternut squash and aromatics blended into a velvety soup, topped with tender shredded chicken and a creamy swirl of Greek yogurt.
INGREDIENTS
1.5 cup butternut squash
0.5 cup yellow onion
2 clove garlic
1 tsp olive oil
4 oz chicken breast
0.5 cup Greek yogurt
0.5 cup vegetable broth
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried sage
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash, chopped onion, and garlic cloves with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 25 to 30 minutes until they are tender and slightly caramelized.
While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred or finely dice it.
Transfer the roasted vegetables to a high-speed blender along with the vegetable broth and dried sage.
Blend on high until the mixture is completely smooth and velvety.
Pour the soup into a bowl, then stir in the Greek yogurt and shredded chicken before serving warm.