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

Savor the velvety warmth of roasted butternut squash blended into a creamy soup with a subtle hint of garlic and a boost of protein from whey isolate and chickpeas, creating a nourishing bowl that's perfect for breakfast, lunch, or dinner.

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NUTRITION

579kcal
Protein
38.3g
Fat
8.1g
Carbs
93.5g

SERVINGS

1 serving

INGREDIENTS

300 grams Butternut Squash

1/2 cup canned chickpeas, rinsed

1 cup low-sodium vegetable broth

1/3 cup low-fat coconut milk

1 scoop whey protein isolate

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into uniform pieces.

  • 2

    Spread the squash cubes on a baking sheet and roast in the preheated oven for about 25 minutes or until tender and lightly caramelized.

  • 3

    In a blender, combine the roasted squash, rinsed chickpeas, vegetable broth, coconut milk, whey protein isolate, and garlic.

  • 4

    Blend until smooth and creamy. If the consistency is too thick, add a bit more broth or water to reach your desired texture.

  • 5

    Transfer the blended soup to a saucepan and gently warm over low heat if desired, taking care not to boil to preserve the protein integrity.

  • 6

    Season with salt and pepper to taste, and serve warm.

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

Savor the velvety warmth of roasted butternut squash blended into a creamy soup with a subtle hint of garlic and a boost of protein from whey isolate and chickpeas, creating a nourishing bowl that's perfect for breakfast, lunch, or dinner.

NUTRITION

579kcal
Protein
38.3g
Fat
8.1g
Carbs
93.5g

SERVINGS

1 serving

INGREDIENTS

300 grams Butternut Squash

1/2 cup canned chickpeas, rinsed

1 cup low-sodium vegetable broth

1/3 cup low-fat coconut milk

1 scoop whey protein isolate

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into uniform pieces.

  • 2

    Spread the squash cubes on a baking sheet and roast in the preheated oven for about 25 minutes or until tender and lightly caramelized.

  • 3

    In a blender, combine the roasted squash, rinsed chickpeas, vegetable broth, coconut milk, whey protein isolate, and garlic.

  • 4

    Blend until smooth and creamy. If the consistency is too thick, add a bit more broth or water to reach your desired texture.

  • 5

    Transfer the blended soup to a saucepan and gently warm over low heat if desired, taking care not to boil to preserve the protein integrity.

  • 6

    Season with salt and pepper to taste, and serve warm.