Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Roasted Butternut Squash; 1 cup White Beans; 0.75 cup Nonfat Greek Yogurt; 2 cups Low Sodium Vegetable Broth; 1 teaspoon Olive Oil; 2 cloves Garlic; 0.5 teaspoon Ground Nutmeg; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety bowl of roasted butternut squash soup, perfectly blended with hearty white beans and a dollop of tangy nonfat Greek yogurt. This warming, aromatic soup is finished with a hint of garlic and nutmeg for a satisfying and creamy texture that makes a comforting meal any time of day.

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NUTRITION

Protein

32.5g

Fat

7.3g

Carbs

86.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Roasted Butternut Squash

1 cup White Beans

0.75 cup Nonfat Greek Yogurt

2 cups Low Sodium Vegetable Broth

1 teaspoon Olive Oil

2 cloves Garlic

0.5 teaspoon Ground Nutmeg

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Peel, seed, and cube the butternut squash. Toss the cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper.
3
Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
4
In a large pot, sauté the minced garlic in a small splash of olive oil (optional) until fragrant.
5
Add the roasted squash, white beans, and low sodium vegetable broth to the pot. Bring to a simmer over medium heat for 10 minutes.
6
Remove from heat and blend the mixture using an immersion blender until smooth. Alternatively, blend in batches in a countertop blender.
7
Stir in the nonfat Greek yogurt and ground nutmeg. Adjust seasoning with salt and pepper.
8
Serve warm and enjoy this creamy, comforting bowl of soup.