Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Butternut Squash; 1 medium Onion; 2 cloves Garlic; 2 cups Vegetable Broth; 1 tbsp Olive Oil; 1 cup Nonfat Greek Yogurt; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

This velvety roasted butternut squash soup is a comforting blend of sweet roasted squash, caramelized onions, and a tangy finish from nonfat Greek yogurt. Enhanced with garlic and aromatic herbs, every spoonful delivers a harmonious balance of savory and subtly sweet flavors, making it an inviting meal for any time of day.

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NUTRITION

Protein

31.4g

Fat

15.3g

Carbs

58g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Onion

2 cloves Garlic

2 cups Vegetable Broth

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

1
Preheat oven to 400°F. Peel, seed, and cube the butternut squash.
2
Toss the squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
3
Meanwhile, heat a pot over medium heat. Dice the onion and mince the garlic. Sauté in a small amount of olive oil until the onion is translucent and garlic fragrant.
4
Add the roasted squash to the pot along with the sautéed onion and garlic.
5
Pour in the vegetable broth and bring the mixture to a simmer for 5 minutes to let flavors meld.
6
Remove from heat and allow the soup to cool slightly. Transfer to a blender and blend until smooth, or use an immersion blender directly in the pot for a creamy consistency.
7
Stir in the nonfat Greek yogurt for creaminess and adjust salt and pepper to taste before serving.