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 and comforting roasted butternut squash soup infused with aromatic garlic and savory white beans, finished with a dollop of tangy nonfat Greek yogurt for creaminess. This hearty bowl offers a delightful balance of sweet roasted squash flavors and a subtle hint of nutmeg, making it a satisfying meal for any time of day.

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NUTRITION

590kcal
Protein
35.5g
Fat
8.9g
Carbs
106.2g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash, peeled and cubed

0.5 tbsp Olive Oil

1 medium Onion, chopped

2 cloves Garlic, minced

1.5 cups Vegetable Broth

0.5 cup White Beans (rinsed)

0.75 cup Nonfat Greek Yogurt

0.5 tsp Salt

0.25 tsp Black Pepper

0.25 tsp Ground Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet.

  • 2

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

  • 3

    In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and translucent.

  • 4

    Add the roasted squash to the pot along with the vegetable broth and white beans. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 5

    Using an immersion blender (or transfer to a blender in batches), blend the mixture until smooth. If the soup is too thick, add a splash more broth or water to reach your desired consistency.

  • 6

    Stir in the nonfat Greek yogurt to add creaminess, and season with additional salt, pepper, and a pinch of ground nutmeg to taste.

  • 7

    Warm the soup through on low heat without boiling, then serve hot. Garnish with a drizzle of Greek yogurt or a sprinkle of nutmeg 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

A velvety and comforting roasted butternut squash soup infused with aromatic garlic and savory white beans, finished with a dollop of tangy nonfat Greek yogurt for creaminess. This hearty bowl offers a delightful balance of sweet roasted squash flavors and a subtle hint of nutmeg, making it a satisfying meal for any time of day.

NUTRITION

590kcal
Protein
35.5g
Fat
8.9g
Carbs
106.2g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash, peeled and cubed

0.5 tbsp Olive Oil

1 medium Onion, chopped

2 cloves Garlic, minced

1.5 cups Vegetable Broth

0.5 cup White Beans (rinsed)

0.75 cup Nonfat Greek Yogurt

0.5 tsp Salt

0.25 tsp Black Pepper

0.25 tsp Ground Nutmeg

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet.

  • 2

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

  • 3

    In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and translucent.

  • 4

    Add the roasted squash to the pot along with the vegetable broth and white beans. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 5

    Using an immersion blender (or transfer to a blender in batches), blend the mixture until smooth. If the soup is too thick, add a splash more broth or water to reach your desired consistency.

  • 6

    Stir in the nonfat Greek yogurt to add creaminess, and season with additional salt, pepper, and a pinch of ground nutmeg to taste.

  • 7

    Warm the soup through on low heat without boiling, then serve hot. Garnish with a drizzle of Greek yogurt or a sprinkle of nutmeg if desired.