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 a velvety bowl of roasted butternut squash soup, blended to perfection with a touch of creamy nonfat Greek yogurt and hearty chickpeas. Each spoonful delivers a comforting mix of sweet roasted squash and savory aromatics, making it an inviting meal for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

433kcal
Protein
33.8g
Fat
7.6g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash cubes (~205g)

1/2 medium Red Onion

1 garlic clove

1 medium Carrot

1 cup Low-Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup Chickpeas (cooked)

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and caramelized.

  • 2

    While the squash roasts, chop the red onion, mince the garlic, and dice the carrot.

  • 3

    In a large pot, heat a teaspoon of olive oil over medium heat. Sauté the red onion and garlic until fragrant and soft, about 3-4 minutes.

  • 4

    Add the diced carrot and cook for an additional 3 minutes.

  • 5

    Pour in the low-sodium vegetable broth and add the chickpeas. Bring the mixture to a simmer.

  • 6

    Once the butternut squash is roasted, add it to the pot. Allow all the flavors to meld together over a few minutes of simmering.

  • 7

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth but with some texture remaining.

  • 8

    Stir in the nonfat Greek yogurt to create a creamy consistency. Adjust salt and pepper as needed.

  • 9

    Serve warm, enjoying the comforting blend of roasted sweetness and creamy tang.

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 a velvety bowl of roasted butternut squash soup, blended to perfection with a touch of creamy nonfat Greek yogurt and hearty chickpeas. Each spoonful delivers a comforting mix of sweet roasted squash and savory aromatics, making it an inviting meal for breakfast, lunch, or dinner.

NUTRITION

433kcal
Protein
33.8g
Fat
7.6g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash cubes (~205g)

1/2 medium Red Onion

1 garlic clove

1 medium Carrot

1 cup Low-Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup Chickpeas (cooked)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and caramelized.

  • 2

    While the squash roasts, chop the red onion, mince the garlic, and dice the carrot.

  • 3

    In a large pot, heat a teaspoon of olive oil over medium heat. Sauté the red onion and garlic until fragrant and soft, about 3-4 minutes.

  • 4

    Add the diced carrot and cook for an additional 3 minutes.

  • 5

    Pour in the low-sodium vegetable broth and add the chickpeas. Bring the mixture to a simmer.

  • 6

    Once the butternut squash is roasted, add it to the pot. Allow all the flavors to meld together over a few minutes of simmering.

  • 7

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth but with some texture remaining.

  • 8

    Stir in the nonfat Greek yogurt to create a creamy consistency. Adjust salt and pepper as needed.

  • 9

    Serve warm, enjoying the comforting blend of roasted sweetness and creamy tang.