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

Savor the velvety, warmly spiced flavors of roasted butternut squash blended into a creamy soup enriched with protein-packed white beans and a luxurious swirl of nonfat Greek yogurt. This comforting bowl strikes a perfect balance, delivering a satisfying dose of protein while delighting your taste buds with hints of roasted garlic, sweet onion, and a sprinkle of nutmeg.

Try 7 days free, then $12.99 / mo.

NUTRITION

621kcal
Protein
41.5g
Fat
15.8g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash (diced)

1 tablespoon Olive Oil

1 medium Yellow Onion, chopped

3 cloves Garlic, minced

1 cup Cannellini Beans (drained)

2 cups Low-Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 teaspoon Ground Nutmeg

Salt & Pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat the remaining olive oil over medium heat, then sauté the chopped onion until softened (about 5 minutes). Add minced garlic and cook for an additional 1 minute.

  • 4

    Add the roasted squash to the pot along with the cannellini beans and vegetable broth. Bring to a simmer.

  • 5

    Allow the mixture to cook for 5-7 minutes so the flavors meld together.

  • 6

    Remove the pot from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.

  • 7

    Stir in the ground nutmeg and season with salt and pepper to taste.

  • 8

    Ladle the soup into bowls and top each serving with a generous swirl of nonfat Greek yogurt for a creamy finish.

  • 9

    Enjoy warm as a nourishing meal any time of day.

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

Savor the velvety, warmly spiced flavors of roasted butternut squash blended into a creamy soup enriched with protein-packed white beans and a luxurious swirl of nonfat Greek yogurt. This comforting bowl strikes a perfect balance, delivering a satisfying dose of protein while delighting your taste buds with hints of roasted garlic, sweet onion, and a sprinkle of nutmeg.

NUTRITION

621kcal
Protein
41.5g
Fat
15.8g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash (diced)

1 tablespoon Olive Oil

1 medium Yellow Onion, chopped

3 cloves Garlic, minced

1 cup Cannellini Beans (drained)

2 cups Low-Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 teaspoon Ground Nutmeg

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat the remaining olive oil over medium heat, then sauté the chopped onion until softened (about 5 minutes). Add minced garlic and cook for an additional 1 minute.

  • 4

    Add the roasted squash to the pot along with the cannellini beans and vegetable broth. Bring to a simmer.

  • 5

    Allow the mixture to cook for 5-7 minutes so the flavors meld together.

  • 6

    Remove the pot from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.

  • 7

    Stir in the ground nutmeg and season with salt and pepper to taste.

  • 8

    Ladle the soup into bowls and top each serving with a generous swirl of nonfat Greek yogurt for a creamy finish.

  • 9

    Enjoy warm as a nourishing meal any time of day.