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 bowl of roasted butternut squash soup with a creamy twist. Roasted squash melds with white beans and aromatic vegetables, then blended with a dollop of nonfat Greek yogurt for added creaminess. Lightly seasoned with thyme, garlic, and a hint of nutmeg, this soup is both comforting and nourishing.

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NUTRITION

534kcal
Protein
31.6g
Fat
1.8g
Carbs
108.9g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1 cup Canned White Beans (drained)

1/2 cup Nonfat Greek Yogurt

1 medium Yellow Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 tsp Thyme

1/2 tsp Ground Nutmeg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with a little salt and pepper, and spread on a baking sheet.

  • 2

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

  • 3

    In a large pot, heat the chopped onion over medium heat until soft and translucent. Add minced garlic and cook for an additional 1-2 minutes.

  • 4

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

  • 5

    Stir in thyme and ground nutmeg, seasoning with salt and pepper as desired.

  • 6

    Remove the pot from heat and using an immersion blender, blend the soup until smooth but still slightly textured. Alternatively, transfer in batches to a countertop blender.

  • 7

    Stir in the nonfat Greek yogurt, blending it in well for a creamy finish.

  • 8

    Reheat gently if needed and adjust seasonings before serving.

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 bowl of roasted butternut squash soup with a creamy twist. Roasted squash melds with white beans and aromatic vegetables, then blended with a dollop of nonfat Greek yogurt for added creaminess. Lightly seasoned with thyme, garlic, and a hint of nutmeg, this soup is both comforting and nourishing.

NUTRITION

534kcal
Protein
31.6g
Fat
1.8g
Carbs
108.9g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1 cup Canned White Beans (drained)

1/2 cup Nonfat Greek Yogurt

1 medium Yellow Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 tsp Thyme

1/2 tsp Ground Nutmeg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with a little salt and pepper, and spread on a baking sheet.

  • 2

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

  • 3

    In a large pot, heat the chopped onion over medium heat until soft and translucent. Add minced garlic and cook for an additional 1-2 minutes.

  • 4

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

  • 5

    Stir in thyme and ground nutmeg, seasoning with salt and pepper as desired.

  • 6

    Remove the pot from heat and using an immersion blender, blend the soup until smooth but still slightly textured. Alternatively, transfer in batches to a countertop blender.

  • 7

    Stir in the nonfat Greek yogurt, blending it in well for a creamy finish.

  • 8

    Reheat gently if needed and adjust seasonings before serving.