Creamy Roasted Butternut Squash Soup with Sage

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

Creamy Roasted Butternut Squash Soup with Sage

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Sage

A velvety bowl of roasted butternut squash soup enriched with hearty white beans and a swirl of tangy Greek yogurt. The aromatic touch of fresh sage elevates this dish, creating a perfect balance between sweet and savory notes. Enjoy this comforting meal warm, whether it's for breakfast, lunch, or dinner.

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NUTRITION

539kcal
Protein
33.7g
Fat
6.1g
Carbs
99.2g

SERVINGS

1 serving

INGREDIENTS

3 cups cubed Butternut Squash

1 cup White Beans (rinsed)

1/2 cup Nonfat Greek Yogurt

1 medium Red Onion

3 cloves Garlic

2 cups Low Sodium Vegetable Broth

1 teaspoon Olive Oil

1 tablespoon Fresh Sage

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, peel and roughly chop the red onion and garlic cloves.

  • 4

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the red onion and garlic until softened and fragrant, about 5 minutes.

  • 5

    Add the roasted butternut squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to blend flavors.

  • 6

    Remove the pot from heat and carefully blend the mixture until smooth using an immersion blender or by transferring to a blender in batches.

  • 7

    Return the soup to low heat, stir in the nonfat Greek yogurt and fresh sage. Warm gently without boiling to preserve the yogurt’s texture.

  • 8

    Season with additional salt and pepper if needed, and serve warm. Garnish with a sprinkle of fresh sage if desired.

Creamy Roasted Butternut Squash Soup with Sage

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

Creamy Roasted Butternut Squash Soup with Sage

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Sage

A velvety bowl of roasted butternut squash soup enriched with hearty white beans and a swirl of tangy Greek yogurt. The aromatic touch of fresh sage elevates this dish, creating a perfect balance between sweet and savory notes. Enjoy this comforting meal warm, whether it's for breakfast, lunch, or dinner.

NUTRITION

539kcal
Protein
33.7g
Fat
6.1g
Carbs
99.2g

SERVINGS

1 serving

INGREDIENTS

3 cups cubed Butternut Squash

1 cup White Beans (rinsed)

1/2 cup Nonfat Greek Yogurt

1 medium Red Onion

3 cloves Garlic

2 cups Low Sodium Vegetable Broth

1 teaspoon Olive Oil

1 tablespoon Fresh Sage

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, peel and roughly chop the red onion and garlic cloves.

  • 4

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the red onion and garlic until softened and fragrant, about 5 minutes.

  • 5

    Add the roasted butternut squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to blend flavors.

  • 6

    Remove the pot from heat and carefully blend the mixture until smooth using an immersion blender or by transferring to a blender in batches.

  • 7

    Return the soup to low heat, stir in the nonfat Greek yogurt and fresh sage. Warm gently without boiling to preserve the yogurt’s texture.

  • 8

    Season with additional salt and pepper if needed, and serve warm. Garnish with a sprinkle of fresh sage if desired.