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

A velvety, comforting soup featuring roasted butternut squash blended with hearty white beans and silken tofu for creaminess. This warming bowl is accented with sweet roasted onions, garlic, and a handful of fresh spinach, creating an inviting aroma and balanced flavor perfect for a nourishing meal any time of day.

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NUTRITION

602kcal
Protein
33.5g
Fat
11.3g
Carbs
106.1g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Butternut Squash cubes (~410g)

1 cup cooked White Beans (~240g)

1/2 cup Silken Tofu (~124g)

2 cups Vegetable Broth

1 medium Onion

3 cloves Garlic

1 cup Spinach

1 tsp Olive Oil (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss with a light drizzle of olive oil (if using), salt, and pepper, then spread out on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 5

    Add the roasted squash, cooked white beans, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Stir in the silken tofu and spinach. Allow the spinach to wilt, then remove the pot from heat.

  • 7

    Using an immersion blender (or transfer in batches to a blender), blend the soup until smooth and creamy. Adjust seasoning with salt and pepper.

  • 8

    Serve warm and enjoy your nutrient-packed, 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

A velvety, comforting soup featuring roasted butternut squash blended with hearty white beans and silken tofu for creaminess. This warming bowl is accented with sweet roasted onions, garlic, and a handful of fresh spinach, creating an inviting aroma and balanced flavor perfect for a nourishing meal any time of day.

NUTRITION

602kcal
Protein
33.5g
Fat
11.3g
Carbs
106.1g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Butternut Squash cubes (~410g)

1 cup cooked White Beans (~240g)

1/2 cup Silken Tofu (~124g)

2 cups Vegetable Broth

1 medium Onion

3 cloves Garlic

1 cup Spinach

1 tsp Olive Oil (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss with a light drizzle of olive oil (if using), salt, and pepper, then spread out on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 5

    Add the roasted squash, cooked white beans, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Stir in the silken tofu and spinach. Allow the spinach to wilt, then remove the pot from heat.

  • 7

    Using an immersion blender (or transfer in batches to a blender), blend the soup until smooth and creamy. Adjust seasoning with salt and pepper.

  • 8

    Serve warm and enjoy your nutrient-packed, creamy roasted butternut squash soup.