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, richly flavored butternut squash soup roasted to perfection and blended with white beans and a touch of Greek yogurt for creaminess. Ideal for a wholesome, comforting meal any time of day.

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NUTRITION

592kcal
Protein
35.7g
Fat
8.7g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (680 g)

1 cup White Beans (170 g)

1 medium Carrot (61 g)

1 small Onion (70 g)

2 cloves Garlic

2 cups Vegetable Broth

0.5 tablespoon Olive Oil

0.5 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even chunks.

  • 2

    Toss the butternut squash cubes with 0.5 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  • 3

    While the squash roasts, chop the carrot, onion, and garlic. Sauté the onion and garlic in a pot with a splash of olive oil (or a bit of water) until fragrant and softened. Add the chopped carrot and cook for another 3-4 minutes.

  • 4

    Once the squash is done, add it to the pot along with the white beans and vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes to let the flavors meld together.

  • 5

    Use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy.

  • 6

    Return the soup to low heat. Stir in half a cup of nonfat Greek yogurt to boost creaminess and protein. Adjust salt and pepper to taste.

  • 7

    Serve warm, garnished with an extra drizzle of Greek yogurt or fresh herbs 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, richly flavored butternut squash soup roasted to perfection and blended with white beans and a touch of Greek yogurt for creaminess. Ideal for a wholesome, comforting meal any time of day.

NUTRITION

592kcal
Protein
35.7g
Fat
8.7g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (680 g)

1 cup White Beans (170 g)

1 medium Carrot (61 g)

1 small Onion (70 g)

2 cloves Garlic

2 cups Vegetable Broth

0.5 tablespoon Olive Oil

0.5 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even chunks.

  • 2

    Toss the butternut squash cubes with 0.5 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  • 3

    While the squash roasts, chop the carrot, onion, and garlic. Sauté the onion and garlic in a pot with a splash of olive oil (or a bit of water) until fragrant and softened. Add the chopped carrot and cook for another 3-4 minutes.

  • 4

    Once the squash is done, add it to the pot along with the white beans and vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes to let the flavors meld together.

  • 5

    Use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy.

  • 6

    Return the soup to low heat. Stir in half a cup of nonfat Greek yogurt to boost creaminess and protein. Adjust salt and pepper to taste.

  • 7

    Serve warm, garnished with an extra drizzle of Greek yogurt or fresh herbs if desired.