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, vibrant bowl of roasted butternut squash soup, perfectly blended with white beans and a dollop of creamy nonfat Greek yogurt. This heartwarming dish balances the natural sweetness of roasted squash with subtle aromatic spices, making it a delicious choice for a comforting meal any time of day.

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NUTRITION

575kcal
Protein
41.2g
Fat
14.7g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

250g Butternut Squash

1 small Yellow Onion (70g)

2 Garlic Cloves

1 cup Vegetable Broth

1 tbsp Olive Oil

1/2 cup White Beans

1.25 cups Nonfat Greek Yogurt

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into even pieces.

  • 2

    Toss the cubed squash with a drizzle of olive oil, a pinch of salt, and a little black pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, finely chop the yellow onion and mince the garlic cloves.

  • 5

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add the garlic and cook for another minute.

  • 6

    Add the roasted squash, white beans, and vegetable broth to the pot. Let it simmer for about 5-7 minutes to combine the flavors.

  • 7

    Use an immersion blender to puree the mixture until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.

  • 8

    Stir in the nonfat Greek yogurt, and season with salt, black pepper, and nutmeg. Warm the soup gently without boiling to avoid curdling the yogurt.

  • 9

    Taste and adjust seasonings if needed before serving. Enjoy your creamy roasted butternut squash soup warm.

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, vibrant bowl of roasted butternut squash soup, perfectly blended with white beans and a dollop of creamy nonfat Greek yogurt. This heartwarming dish balances the natural sweetness of roasted squash with subtle aromatic spices, making it a delicious choice for a comforting meal any time of day.

NUTRITION

575kcal
Protein
41.2g
Fat
14.7g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

250g Butternut Squash

1 small Yellow Onion (70g)

2 Garlic Cloves

1 cup Vegetable Broth

1 tbsp Olive Oil

1/2 cup White Beans

1.25 cups Nonfat Greek Yogurt

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into even pieces.

  • 2

    Toss the cubed squash with a drizzle of olive oil, a pinch of salt, and a little black pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, finely chop the yellow onion and mince the garlic cloves.

  • 5

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add the garlic and cook for another minute.

  • 6

    Add the roasted squash, white beans, and vegetable broth to the pot. Let it simmer for about 5-7 minutes to combine the flavors.

  • 7

    Use an immersion blender to puree the mixture until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.

  • 8

    Stir in the nonfat Greek yogurt, and season with salt, black pepper, and nutmeg. Warm the soup gently without boiling to avoid curdling the yogurt.

  • 9

    Taste and adjust seasonings if needed before serving. Enjoy your creamy roasted butternut squash soup warm.