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, comforting bowl of roasted butternut squash soup enhanced with hearty cannellini beans and a refreshing swirl of nonfat Greek yogurt. This soup delivers a warm depth of roasted flavors with a gentle hint of garlic and thyme, perfect for any meal of the day.

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NUTRITION

566kcal
Protein
33.6g
Fat
6.3g
Carbs
99.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (400g)

1 small Red Onion (70g)

3 cloves Garlic (9g)

2 cups Low Sodium Vegetable Broth (480ml)

1 tsp Olive Oil (5g)

1 cup Cannellini Beans (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Dried Thyme

1 pinch Ground Nutmeg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash, and place it on a baking sheet.

  • 3

    Toss the squash cubes with olive oil, a pinch of salt, and pepper. Roast in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, chop the red onion and mince the garlic.

  • 5

    In a large pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 6

    Add the roasted squash to the pot, followed by the cannellini beans and low sodium vegetable broth.

  • 7

    Stir in the dried thyme and a pinch of nutmeg. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 8

    Use an immersion blender (or transfer in batches to a blender) to blend the soup until smooth and creamy.

  • 9

    Taste and adjust salt and pepper as needed.

  • 10

    Ladle the soup into bowls and garnish with a swirl of nonfat Greek yogurt 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

Enjoy a velvety, comforting bowl of roasted butternut squash soup enhanced with hearty cannellini beans and a refreshing swirl of nonfat Greek yogurt. This soup delivers a warm depth of roasted flavors with a gentle hint of garlic and thyme, perfect for any meal of the day.

NUTRITION

566kcal
Protein
33.6g
Fat
6.3g
Carbs
99.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (400g)

1 small Red Onion (70g)

3 cloves Garlic (9g)

2 cups Low Sodium Vegetable Broth (480ml)

1 tsp Olive Oil (5g)

1 cup Cannellini Beans (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Dried Thyme

1 pinch Ground Nutmeg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash, and place it on a baking sheet.

  • 3

    Toss the squash cubes with olive oil, a pinch of salt, and pepper. Roast in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, chop the red onion and mince the garlic.

  • 5

    In a large pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 6

    Add the roasted squash to the pot, followed by the cannellini beans and low sodium vegetable broth.

  • 7

    Stir in the dried thyme and a pinch of nutmeg. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 8

    Use an immersion blender (or transfer in batches to a blender) to blend the soup until smooth and creamy.

  • 9

    Taste and adjust salt and pepper as needed.

  • 10

    Ladle the soup into bowls and garnish with a swirl of nonfat Greek yogurt before serving.