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

A velvety, comforting bowl of roasted butternut squash blended to perfection with caramelized onion and garlic, enriched with a swirl of nonfat Greek yogurt and a sprinkle of nutty hemp seeds. This soup balances a warm, savory flavor with a creamy finish, making it a delightful meal for any time of day.

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NUTRITION

569kcal
Protein
39.1g
Fat
21.4g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

100g Yellow Onion

3 cloves Garlic

400ml Vegetable Broth

1/2 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

30g Hemp Seeds

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the cubed squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, roughly chop the onion and garlic. Sauté them in a small pot over medium heat until the onion softens and turns translucent.

  • 5

    Add the roasted squash and vegetable broth to the pot with the sautéed onion and garlic. Bring to a simmer and let cook for about 10 minutes to blend the flavors.

  • 6

    Remove the pot from heat. Using an immersion blender, blend the mixture until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated, adding a rich creaminess to the soup.

  • 8

    Ladle the soup into bowls and sprinkle with hemp seeds for an extra protein boost and nutty flavor. 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

A velvety, comforting bowl of roasted butternut squash blended to perfection with caramelized onion and garlic, enriched with a swirl of nonfat Greek yogurt and a sprinkle of nutty hemp seeds. This soup balances a warm, savory flavor with a creamy finish, making it a delightful meal for any time of day.

NUTRITION

569kcal
Protein
39.1g
Fat
21.4g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

100g Yellow Onion

3 cloves Garlic

400ml Vegetable Broth

1/2 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

30g Hemp Seeds

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the cubed squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, roughly chop the onion and garlic. Sauté them in a small pot over medium heat until the onion softens and turns translucent.

  • 5

    Add the roasted squash and vegetable broth to the pot with the sautéed onion and garlic. Bring to a simmer and let cook for about 10 minutes to blend the flavors.

  • 6

    Remove the pot from heat. Using an immersion blender, blend the mixture until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated, adding a rich creaminess to the soup.

  • 8

    Ladle the soup into bowls and sprinkle with hemp seeds for an extra protein boost and nutty flavor. Serve warm.