Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 400g Butternut Squash; 70g Red Onion; 2 Garlic Cloves; 2 cups Low-Sodium Vegetable Broth; 1/2 cup Cannellini Beans; 1 cup Nonfat Greek Yogurt; 1 tsp Olive Oil; Salt, Pepper, and Nutmeg to taste

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

A velvety, comforting bowl of roasted butternut squash soup blended with white beans and fresh nonfat Greek yogurt for a creamy finish. This aromatic, balanced dish combines the natural sweetness of roasted squash with savory onions and garlic, creating a nourishing meal perfect for any time of day.

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NUTRITION

Protein

35.2g

Fat

5.1g

Carbs

74g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

70g Red Onion

2 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt, Pepper, and Nutmeg to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
Peel and cube the butternut squash into uniform pieces. Slice the red onion and peel the garlic cloves.
3
Toss the squash, onion, and garlic with olive oil, salt, and pepper. Spread them on a baking sheet.
4
Roast in the oven for 25-30 minutes until the squash is tender and lightly caramelized.
5
In a large pot, combine the roasted vegetables with the low-sodium vegetable broth and drained cannellini beans. Bring to a simmer.
6
Using an immersion blender, blend the mixture until smooth. (Alternatively, transfer in batches to a blender and blend until creamy.)
7
Season the soup with a pinch of nutmeg, and adjust salt and pepper to taste.
8
Ladle the soup into bowls and garnish with nonfat Greek yogurt. Serve warm.