Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety, comforting bowl of roasted butternut squash soup that blends the natural sweetness of roasted squash with the savory notes of caramelized onions and garlic. Finished with a swirl of tangy Greek yogurt and a hint of olive oil, this soup delivers a delightful balance of creamy texture and nourishing flavors, perfect for any meal.

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NUTRITION

551kcal
Protein
42.2g
Fat
7.6g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed roasted butternut squash (approx. 410g)

0.5 tablespoon olive oil

1 medium yellow onion

3 cloves garlic

2 cups low sodium vegetable broth

1.5 cups nonfat Greek yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the onion and mince the garlic.

  • 4

    In a large pot, sauté the diced onion in a small splash of water (or extra broth if desired) over medium heat until it becomes soft and translucent. Add the garlic and cook for an additional 1-2 minutes.

  • 5

    Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 6

    Remove the pot from the heat and use an immersion blender to blend the soup until very smooth. Alternatively, transfer in batches to a countertop blender.

  • 7

    Stir in the nonfat Greek yogurt gradually, ensuring the soup remains smooth and creamy without curdling. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm, garnished with an extra drizzle of olive oil or a sprinkle of pepper if desired.

Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety, comforting bowl of roasted butternut squash soup that blends the natural sweetness of roasted squash with the savory notes of caramelized onions and garlic. Finished with a swirl of tangy Greek yogurt and a hint of olive oil, this soup delivers a delightful balance of creamy texture and nourishing flavors, perfect for any meal.

NUTRITION

551kcal
Protein
42.2g
Fat
7.6g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed roasted butternut squash (approx. 410g)

0.5 tablespoon olive oil

1 medium yellow onion

3 cloves garlic

2 cups low sodium vegetable broth

1.5 cups nonfat Greek yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the onion and mince the garlic.

  • 4

    In a large pot, sauté the diced onion in a small splash of water (or extra broth if desired) over medium heat until it becomes soft and translucent. Add the garlic and cook for an additional 1-2 minutes.

  • 5

    Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 6

    Remove the pot from the heat and use an immersion blender to blend the soup until very smooth. Alternatively, transfer in batches to a countertop blender.

  • 7

    Stir in the nonfat Greek yogurt gradually, ensuring the soup remains smooth and creamy without curdling. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm, garnished with an extra drizzle of olive oil or a sprinkle of pepper if desired.