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, roasted butternut squash soup with a hint of sweetness and aromatic garlic and onion, brightened by a dollop of creamy Greek yogurt. This comforting bowl is ideal for a cozy dinner or a nourishing lunch, balancing flavors with a clean, wholesome profile.

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NUTRITION

476kcal
Protein
31.9g
Fat
14.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash (205g)

1 cup Plain Nonfat Greek Yogurt (245g)

1/2 cup White Beans (130g)

1 cup Vegetable Broth (240g)

1/2 medium Yellow Onion, chopped (55g)

2 cloves Garlic

1 tablespoon Olive Oil (14g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, a pinch of salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the squash in the preheated oven for 25-30 minutes until tender and caramelized, stirring halfway through.

  • 3

    Meanwhile, in a pot over medium heat, sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for about 5-7 minutes to meld the flavors.

  • 5

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

  • 6

    Stir in half of the Greek yogurt to add creaminess, reserving the rest for serving. Adjust seasoning with salt and pepper if needed.

  • 7

    Ladle the soup into bowls and top with a dollop of Greek yogurt. Serve warm and enjoy!

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, roasted butternut squash soup with a hint of sweetness and aromatic garlic and onion, brightened by a dollop of creamy Greek yogurt. This comforting bowl is ideal for a cozy dinner or a nourishing lunch, balancing flavors with a clean, wholesome profile.

NUTRITION

476kcal
Protein
31.9g
Fat
14.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash (205g)

1 cup Plain Nonfat Greek Yogurt (245g)

1/2 cup White Beans (130g)

1 cup Vegetable Broth (240g)

1/2 medium Yellow Onion, chopped (55g)

2 cloves Garlic

1 tablespoon Olive Oil (14g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, a pinch of salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the squash in the preheated oven for 25-30 minutes until tender and caramelized, stirring halfway through.

  • 3

    Meanwhile, in a pot over medium heat, sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for about 5-7 minutes to meld the flavors.

  • 5

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

  • 6

    Stir in half of the Greek yogurt to add creaminess, reserving the rest for serving. Adjust seasoning with salt and pepper if needed.

  • 7

    Ladle the soup into bowls and top with a dollop of Greek yogurt. Serve warm and enjoy!