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, nourishing bowl of roasted butternut squash soup infused with aromatic vegetables, a drizzle of olive oil, and boosted with protein-rich white beans and nonfat Greek yogurt. This comforting soup delivers a balanced blend of sweet, savory, and creamy textures, perfect for warming your body and soul any time of the day.

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NUTRITION

522kcal
Protein
31.4g
Fat
15.6g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1 cup sliced Carrot

1 medium Yellow Onion

3 cloves Garlic

1 tablespoon Olive Oil

2 cups Vegetable Broth (Low Sodium)

1/2 cup White Beans (rinsed)

0.75 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced butternut squash and sliced carrots with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot over medium heat, sauté the chopped yellow onion and minced garlic in a splash of olive oil until soft and translucent.

  • 4

    Add the roasted butternut squash and carrots to the pot. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Add the white beans and let the soup simmer for another 5 minutes to meld the flavors.

  • 6

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until well incorporated, adjusting seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy your comforting, protein-boosted creamy roasted butternut squash soup.

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, nourishing bowl of roasted butternut squash soup infused with aromatic vegetables, a drizzle of olive oil, and boosted with protein-rich white beans and nonfat Greek yogurt. This comforting soup delivers a balanced blend of sweet, savory, and creamy textures, perfect for warming your body and soul any time of the day.

NUTRITION

522kcal
Protein
31.4g
Fat
15.6g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1 cup sliced Carrot

1 medium Yellow Onion

3 cloves Garlic

1 tablespoon Olive Oil

2 cups Vegetable Broth (Low Sodium)

1/2 cup White Beans (rinsed)

0.75 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced butternut squash and sliced carrots with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot over medium heat, sauté the chopped yellow onion and minced garlic in a splash of olive oil until soft and translucent.

  • 4

    Add the roasted butternut squash and carrots to the pot. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Add the white beans and let the soup simmer for another 5 minutes to meld the flavors.

  • 6

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until well incorporated, adjusting seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy your comforting, protein-boosted creamy roasted butternut squash soup.