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 a luxurious bowl of velvety roasted butternut squash soup, enriched with tender cannellini beans and a swirl of low-fat Greek yogurt, perfectly balanced with caramelized onions and garlic. This wholesome recipe delivers a delightful mix of roasted sweetness and tangy creaminess, ideal for a comforting meal any time of the day.

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NUTRITION

582kcal
Protein
35.8g
Fat
1.1g
Carbs
112g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (approx 400g)

1 medium Onion (approx 110g)

2 cloves Garlic (approx 12g)

2 cups Low-Sodium Vegetable Broth

1 cup Low-Fat Plain Greek Yogurt

1/2 cup Cannellini Beans

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash, then toss with a small amount of your preferred cooking spray or a light mist of olive oil if desired, and a pinch of salt and pepper.

  • 2

    Roast the squash on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, roughly chop the onion and mince the garlic.

  • 4

    In a large pot, lightly sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes. Add a splash of vegetable broth if needed to prevent sticking.

  • 5

    Add the roasted butternut squash, remaining vegetable broth, and the cannellini beans to the pot. Bring the mixture to a simmer and let it cook for an additional 5 minutes to meld the flavors.

  • 6

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

  • 7

    Stir in the low-fat Greek yogurt until well combined. Adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm, enjoying the harmonious blend of roasted sweetness and creamy tang.

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 a luxurious bowl of velvety roasted butternut squash soup, enriched with tender cannellini beans and a swirl of low-fat Greek yogurt, perfectly balanced with caramelized onions and garlic. This wholesome recipe delivers a delightful mix of roasted sweetness and tangy creaminess, ideal for a comforting meal any time of the day.

NUTRITION

582kcal
Protein
35.8g
Fat
1.1g
Carbs
112g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (approx 400g)

1 medium Onion (approx 110g)

2 cloves Garlic (approx 12g)

2 cups Low-Sodium Vegetable Broth

1 cup Low-Fat Plain Greek Yogurt

1/2 cup Cannellini Beans

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash, then toss with a small amount of your preferred cooking spray or a light mist of olive oil if desired, and a pinch of salt and pepper.

  • 2

    Roast the squash on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, roughly chop the onion and mince the garlic.

  • 4

    In a large pot, lightly sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes. Add a splash of vegetable broth if needed to prevent sticking.

  • 5

    Add the roasted butternut squash, remaining vegetable broth, and the cannellini beans to the pot. Bring the mixture to a simmer and let it cook for an additional 5 minutes to meld the flavors.

  • 6

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

  • 7

    Stir in the low-fat Greek yogurt until well combined. Adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm, enjoying the harmonious blend of roasted sweetness and creamy tang.