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 warm, velvety texture of this roasted butternut squash soup enhanced with a boost of protein from creamy nonfat Greek yogurt and hearty cannellini beans. The roasted squash deepens its natural sweetness while aromatic spices add a comforting, seasonal touch—perfect for any meal of the day.

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NUTRITION

529kcal
Protein
33.6g
Fat
15.3g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~205g)

1/4 medium Red Onion (~40g)

2 Garlic Cloves

1 cup Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1 cup Cannellini Beans

1 tbsp Olive Oil

Spices: Salt, Pepper, Nutmeg, Cinnamon (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss the cubes with olive oil, salt, pepper, and a pinch of cinnamon.

  • 3

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash is roasting, finely chop the red onion and garlic. Sauté them in a small pan over medium heat until they become translucent and fragrant.

  • 5

    Once the squash is done, transfer it to a blender. Add the sautéed onion and garlic, vegetable broth, a pinch of nutmeg, and a little extra salt and pepper.

  • 6

    Blend until smooth and creamy. For a thinner consistency, add a bit more broth or water.

  • 7

    Return the blended soup to a pot on low heat and stir in the nonfat Greek yogurt and cannellini beans. Heat gently, ensuring not to boil vigorously to prevent curdling of the yogurt.

  • 8

    Taste and adjust seasonings if necessary. Serve warm, garnished with a sprinkle of extra pepper or a drizzle of olive oil 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

Savor the warm, velvety texture of this roasted butternut squash soup enhanced with a boost of protein from creamy nonfat Greek yogurt and hearty cannellini beans. The roasted squash deepens its natural sweetness while aromatic spices add a comforting, seasonal touch—perfect for any meal of the day.

NUTRITION

529kcal
Protein
33.6g
Fat
15.3g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~205g)

1/4 medium Red Onion (~40g)

2 Garlic Cloves

1 cup Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1 cup Cannellini Beans

1 tbsp Olive Oil

Spices: Salt, Pepper, Nutmeg, Cinnamon (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss the cubes with olive oil, salt, pepper, and a pinch of cinnamon.

  • 3

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash is roasting, finely chop the red onion and garlic. Sauté them in a small pan over medium heat until they become translucent and fragrant.

  • 5

    Once the squash is done, transfer it to a blender. Add the sautéed onion and garlic, vegetable broth, a pinch of nutmeg, and a little extra salt and pepper.

  • 6

    Blend until smooth and creamy. For a thinner consistency, add a bit more broth or water.

  • 7

    Return the blended soup to a pot on low heat and stir in the nonfat Greek yogurt and cannellini beans. Heat gently, ensuring not to boil vigorously to prevent curdling of the yogurt.

  • 8

    Taste and adjust seasonings if necessary. Serve warm, garnished with a sprinkle of extra pepper or a drizzle of olive oil if desired.