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 roasted butternut squash soup blended to creamy perfection, accented with a hearty boost of white beans and a dollop of tangy Greek yogurt. This comforting bowl offers a harmonious balance of natural sweetness and savory depth, making it ideal for any meal of the day.

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NUTRITION

513kcal
Protein
37.9g
Fat
6.1g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

3 cups diced Butternut Squash

1 teaspoon Olive Oil

1 medium Onion, diced

2 cloves Garlic, minced

2 cups Vegetable Broth

1/2 cup White Beans (Cannellini), drained and rinsed

1 cup Nonfat Greek Yogurt

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes, until tender and slightly caramelized.

  • 3

    In a large pot, sauté the diced onion and minced garlic over medium heat until they become soft and fragrant, about 5 minutes.

  • 4

    Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for another 5 minutes to allow flavors to meld.

  • 5

    Transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth.

  • 6

    Return the blended soup to the pot, stir in the white beans, and gently heat through. Adjust salt and pepper as needed.

  • 7

    Serve the soup in bowls and top each serving with a generous dollop of nonfat Greek yogurt for creaminess.

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 roasted butternut squash soup blended to creamy perfection, accented with a hearty boost of white beans and a dollop of tangy Greek yogurt. This comforting bowl offers a harmonious balance of natural sweetness and savory depth, making it ideal for any meal of the day.

NUTRITION

513kcal
Protein
37.9g
Fat
6.1g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

3 cups diced Butternut Squash

1 teaspoon Olive Oil

1 medium Onion, diced

2 cloves Garlic, minced

2 cups Vegetable Broth

1/2 cup White Beans (Cannellini), drained and rinsed

1 cup Nonfat Greek Yogurt

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes, until tender and slightly caramelized.

  • 3

    In a large pot, sauté the diced onion and minced garlic over medium heat until they become soft and fragrant, about 5 minutes.

  • 4

    Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for another 5 minutes to allow flavors to meld.

  • 5

    Transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth.

  • 6

    Return the blended soup to the pot, stir in the white beans, and gently heat through. Adjust salt and pepper as needed.

  • 7

    Serve the soup in bowls and top each serving with a generous dollop of nonfat Greek yogurt for creaminess.