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 soup enriched with creamy Greek yogurt and hearty white beans, accentuated by the aromatic depth of roasted garlic and caramelized onions. This balanced soup delivers a luxurious texture, a satisfying warmth, and a burst of savory notes, perfect for a nourishing meal any time of day.

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NUTRITION

539kcal
Protein
36.4g
Fat
5.6g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 cup White Beans (Cannellini)

0.75 cup Plain Nonfat Greek Yogurt

0.5 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, turning halfway through until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the half onion and mince the garlic. Sauté them in a small pot over medium heat until translucent and aromatic, about 5 minutes.

  • 4

    Add the roasted squash, drained white beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 5 minutes to meld the flavors.

  • 5

    Remove the pot from heat and use an immersion blender to purée the soup until smooth, leaving a few chunks if desired for texture.

  • 6

    Stir in the Greek yogurt until fully incorporated, creating a creamy consistency. Adjust seasoning with salt and black pepper as needed.

  • 7

    Serve warm and enjoy this hearty, protein-rich soup that offers both comfort and nourishment.

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 soup enriched with creamy Greek yogurt and hearty white beans, accentuated by the aromatic depth of roasted garlic and caramelized onions. This balanced soup delivers a luxurious texture, a satisfying warmth, and a burst of savory notes, perfect for a nourishing meal any time of day.

NUTRITION

539kcal
Protein
36.4g
Fat
5.6g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 cup White Beans (Cannellini)

0.75 cup Plain Nonfat Greek Yogurt

0.5 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, turning halfway through until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the half onion and mince the garlic. Sauté them in a small pot over medium heat until translucent and aromatic, about 5 minutes.

  • 4

    Add the roasted squash, drained white beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 5 minutes to meld the flavors.

  • 5

    Remove the pot from heat and use an immersion blender to purée the soup until smooth, leaving a few chunks if desired for texture.

  • 6

    Stir in the Greek yogurt until fully incorporated, creating a creamy consistency. Adjust seasoning with salt and black pepper as needed.

  • 7

    Serve warm and enjoy this hearty, protein-rich soup that offers both comfort and nourishment.