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 blending the natural sweetness of roasted butternut squash with hearty white beans and a dollop of tangy Greek yogurt. Enhanced with aromatic garlic and mellow onions, every spoonful offers a delightful balance of creaminess and a subtle savory finish.

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NUTRITION

526kcal
Protein
32.8g
Fat
15.1g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted butternut squash cubes (300g)

1/2 cup white beans (130g, drained)

1/2 medium yellow onion, chopped (55g)

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 your oven to 400°F. Cube the butternut squash and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 2

    While the squash roasts, heat a medium saucepan over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.

  • 3

    Once the squash is roasted, add it to the saucepan along with white beans and vegetable broth. Bring the mixture to a simmer and let cook for 5-10 minutes to meld the flavors.

  • 4

    Remove the pot from heat and cautiously blend the soup using an immersion blender until smooth, or transfer in batches to a blender.

  • 5

    Return the pureed soup to low heat and stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper as needed before serving.

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 blending the natural sweetness of roasted butternut squash with hearty white beans and a dollop of tangy Greek yogurt. Enhanced with aromatic garlic and mellow onions, every spoonful offers a delightful balance of creaminess and a subtle savory finish.

NUTRITION

526kcal
Protein
32.8g
Fat
15.1g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted butternut squash cubes (300g)

1/2 cup white beans (130g, drained)

1/2 medium yellow onion, chopped (55g)

2 cloves garlic

2 cups vegetable broth

1 tbsp olive oil

1 cup nonfat Greek yogurt

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the butternut squash and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 2

    While the squash roasts, heat a medium saucepan over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.

  • 3

    Once the squash is roasted, add it to the saucepan along with white beans and vegetable broth. Bring the mixture to a simmer and let cook for 5-10 minutes to meld the flavors.

  • 4

    Remove the pot from heat and cautiously blend the soup using an immersion blender until smooth, or transfer in batches to a blender.

  • 5

    Return the pureed soup to low heat and stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper as needed before serving.