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 roasted butternut squash soup that marries the natural sweetness of fall squash with the creamy tang of Greek yogurt and hearty cannellini beans. Perfectly spiced with garlic, red onion, and a dash of cumin, this warming bowl offers a balanced blend of flavors and textures in every spoonful.

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NUTRITION

594kcal
Protein
33.4g
Fat
9.6g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

3 cups diced butternut squash (~510g)

1.5 teaspoons olive oil (~7.5g)

1 medium red onion

3 cloves garlic

2 cups low-sodium vegetable broth

1 cup cannellini beans

1/2 cup plain nonfat Greek yogurt

1/2 teaspoon ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash is roasting, finely chop the red onion and mince the garlic. Sauté them in a medium saucepan over medium heat until the onion becomes translucent, about 5 minutes.

  • 4

    Add the roasted squash to the saucepan along with the low-sodium vegetable broth and ground cumin. Bring the mixture to a simmer and cook for an additional 5 minutes.

  • 5

    Stir in the cannellini beans and allow the soup to heat through for a couple of minutes.

  • 6

    Using an immersion blender, blend the soup until smooth but with a slight texture. Alternatively, transfer portions to a blender and process until desired consistency is reached.

  • 7

    Remove from heat and stir in the plain nonfat Greek yogurt for creaminess. Adjust salt and pepper to taste.

  • 8

    Ladle the soup into bowls 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

Enjoy a velvety roasted butternut squash soup that marries the natural sweetness of fall squash with the creamy tang of Greek yogurt and hearty cannellini beans. Perfectly spiced with garlic, red onion, and a dash of cumin, this warming bowl offers a balanced blend of flavors and textures in every spoonful.

NUTRITION

594kcal
Protein
33.4g
Fat
9.6g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

3 cups diced butternut squash (~510g)

1.5 teaspoons olive oil (~7.5g)

1 medium red onion

3 cloves garlic

2 cups low-sodium vegetable broth

1 cup cannellini beans

1/2 cup plain nonfat Greek yogurt

1/2 teaspoon ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash is roasting, finely chop the red onion and mince the garlic. Sauté them in a medium saucepan over medium heat until the onion becomes translucent, about 5 minutes.

  • 4

    Add the roasted squash to the saucepan along with the low-sodium vegetable broth and ground cumin. Bring the mixture to a simmer and cook for an additional 5 minutes.

  • 5

    Stir in the cannellini beans and allow the soup to heat through for a couple of minutes.

  • 6

    Using an immersion blender, blend the soup until smooth but with a slight texture. Alternatively, transfer portions to a blender and process until desired consistency is reached.

  • 7

    Remove from heat and stir in the plain nonfat Greek yogurt for creaminess. Adjust salt and pepper to taste.

  • 8

    Ladle the soup into bowls and serve warm.