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 blended with protein-packed Greek yogurt and creamy cannellini beans. This warming dish is infused with caramelized onions, garlic, and a hint of nutmeg, creating an elegant harmony of natural sweetness and savory depth perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

829kcal
Protein
71.2g
Fat
15.4g
Carbs
113g

SERVINGS

1 serving

INGREDIENTS

400g edible Butternut Squash

1 cup Cannellini Beans

2 cups Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 small Onion

2 cloves Garlic

1 tbsp Olive Oil

Salt, Pepper, and Nutmeg to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, seed, and cube the butternut squash into even pieces. Toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the squash in the oven for 25-30 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, finely chop the onion and mince the garlic.

  • 5

    In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent and soft, about 5 minutes.

  • 6

    Add the roasted squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer and cook for 5-10 minutes to marry the flavors.

  • 7

    Remove the pot from heat. Using an immersion blender, blend the soup until smooth but still retaining a bit of texture. Alternatively, blend in batches in a countertop blender and return to the pot.

  • 8

    Stir in the nonfat Greek yogurt until fully combined, creating a creamy consistency. Adjust seasoning with salt, pepper, and a pinch of nutmeg.

  • 9

    Warm the soup gently on low heat if necessary (do not boil to avoid curdling the yogurt). Serve immediately and enjoy.

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 blended with protein-packed Greek yogurt and creamy cannellini beans. This warming dish is infused with caramelized onions, garlic, and a hint of nutmeg, creating an elegant harmony of natural sweetness and savory depth perfect for any meal.

NUTRITION

829kcal
Protein
71.2g
Fat
15.4g
Carbs
113g

SERVINGS

1 serving

INGREDIENTS

400g edible Butternut Squash

1 cup Cannellini Beans

2 cups Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 small Onion

2 cloves Garlic

1 tbsp Olive Oil

Salt, Pepper, and Nutmeg to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, seed, and cube the butternut squash into even pieces. Toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the squash in the oven for 25-30 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, finely chop the onion and mince the garlic.

  • 5

    In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent and soft, about 5 minutes.

  • 6

    Add the roasted squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer and cook for 5-10 minutes to marry the flavors.

  • 7

    Remove the pot from heat. Using an immersion blender, blend the soup until smooth but still retaining a bit of texture. Alternatively, blend in batches in a countertop blender and return to the pot.

  • 8

    Stir in the nonfat Greek yogurt until fully combined, creating a creamy consistency. Adjust seasoning with salt, pepper, and a pinch of nutmeg.

  • 9

    Warm the soup gently on low heat if necessary (do not boil to avoid curdling the yogurt). Serve immediately and enjoy.