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 bowl of roasted butternut squash soup enhanced with a protein boost from hearty chickpeas and a creamy swirl of nonfat Greek yogurt. Roasted to perfection with garlic and gentle spices, this comforting soup delivers a sublime balance of sweet and savory flavors that warms you from the inside out.

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NUTRITION

586kcal
Protein
31.5g
Fat
10.5g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

0.75 cup cooked Chickpeas

0.75 cup Nonfat Greek Yogurt

0.5 tbsp Olive Oil

2 cups Vegetable Broth

2 cloves Garlic

0.5 tsp Salt

0.25 tsp Black Pepper

Pinch of Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces.

  • 2

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

  • 3

    In a large pot, heat a small drizzle of olive oil and lightly sauté minced garlic until fragrant.

  • 4

    Add the roasted squash and vegetable broth to the pot. Bring to a simmer and let it cook for 5 minutes to blend the flavors.

  • 5

    Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.

  • 6

    Stir in the cooked chickpeas and return the soup to a gentle simmer for another 5 minutes. If you prefer a thinner consistency, add more broth or water.

  • 7

    Just before serving, swirl in the nonfat Greek yogurt and stir gently to incorporate, leaving a creamy texture.

  • 8

    Adjust seasonings with salt, black pepper, and a pinch of nutmeg as desired. 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

Enjoy a velvety bowl of roasted butternut squash soup enhanced with a protein boost from hearty chickpeas and a creamy swirl of nonfat Greek yogurt. Roasted to perfection with garlic and gentle spices, this comforting soup delivers a sublime balance of sweet and savory flavors that warms you from the inside out.

NUTRITION

586kcal
Protein
31.5g
Fat
10.5g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

0.75 cup cooked Chickpeas

0.75 cup Nonfat Greek Yogurt

0.5 tbsp Olive Oil

2 cups Vegetable Broth

2 cloves Garlic

0.5 tsp Salt

0.25 tsp Black Pepper

Pinch of Nutmeg

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces.

  • 2

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

  • 3

    In a large pot, heat a small drizzle of olive oil and lightly sauté minced garlic until fragrant.

  • 4

    Add the roasted squash and vegetable broth to the pot. Bring to a simmer and let it cook for 5 minutes to blend the flavors.

  • 5

    Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.

  • 6

    Stir in the cooked chickpeas and return the soup to a gentle simmer for another 5 minutes. If you prefer a thinner consistency, add more broth or water.

  • 7

    Just before serving, swirl in the nonfat Greek yogurt and stir gently to incorporate, leaving a creamy texture.

  • 8

    Adjust seasonings with salt, black pepper, and a pinch of nutmeg as desired. Serve warm.