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

Enjoy a velvety, heartwarming bowl of roasted butternut squash soup enhanced with white beans and a luscious swirl of nonfat Greek yogurt. Roasted squash and caramelized onion bring sweetness and depth, while aromatic garlic and a hint of nutmeg elevate each spoonful, making for a comforting dish that's both nourishing and satisfying.

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NUTRITION

594kcal
Protein
42.7g
Fat
8.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1 cup White Beans (Cannellini)

1 cup Nonfat Greek Yogurt

1 medium Yellow Onion

3 cloves Garlic

1.5 cups Low-Sodium Vegetable Broth

0.5 tbsp Olive Oil

0.5 tsp Ground Nutmeg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and chop the butternut squash into roughly 1-inch cubes.

  • 2

    Toss the squash cubes with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the squash in the preheated oven for about 25-30 minutes until they are soft and lightly caramelized, stirring halfway through.

  • 4

    While the squash roasts, dice the onion and mince the garlic.

  • 5

    In a large pot, sauté the onion in a splash of water or a light spray of olive oil over medium heat until it becomes soft and translucent. Add the garlic and cook for an additional minute.

  • 6

    Add the roasted butternut squash, white beans, and vegetable broth to the pot. Sprinkle in the ground nutmeg, and adjust salt and pepper to taste.

  • 7

    Bring the mixture to a simmer and let it cook for 5-7 minutes to allow the flavors to meld.

  • 8

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully blend in batches in a countertop blender.

  • 9

    Ladle the hot soup into bowls and stir in the nonfat Greek yogurt for added creaminess and protein. Serve immediately.

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

Enjoy a velvety, heartwarming bowl of roasted butternut squash soup enhanced with white beans and a luscious swirl of nonfat Greek yogurt. Roasted squash and caramelized onion bring sweetness and depth, while aromatic garlic and a hint of nutmeg elevate each spoonful, making for a comforting dish that's both nourishing and satisfying.

NUTRITION

594kcal
Protein
42.7g
Fat
8.3g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1 cup White Beans (Cannellini)

1 cup Nonfat Greek Yogurt

1 medium Yellow Onion

3 cloves Garlic

1.5 cups Low-Sodium Vegetable Broth

0.5 tbsp Olive Oil

0.5 tsp Ground Nutmeg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and chop the butternut squash into roughly 1-inch cubes.

  • 2

    Toss the squash cubes with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the squash in the preheated oven for about 25-30 minutes until they are soft and lightly caramelized, stirring halfway through.

  • 4

    While the squash roasts, dice the onion and mince the garlic.

  • 5

    In a large pot, sauté the onion in a splash of water or a light spray of olive oil over medium heat until it becomes soft and translucent. Add the garlic and cook for an additional minute.

  • 6

    Add the roasted butternut squash, white beans, and vegetable broth to the pot. Sprinkle in the ground nutmeg, and adjust salt and pepper to taste.

  • 7

    Bring the mixture to a simmer and let it cook for 5-7 minutes to allow the flavors to meld.

  • 8

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully blend in batches in a countertop blender.

  • 9

    Ladle the hot soup into bowls and stir in the nonfat Greek yogurt for added creaminess and protein. Serve immediately.