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

Savor a velvety bowl of roasted butternut squash soup accented with savory chickpeas, aromatic garlic, and a cool, protein-packed dollop of nonfat Greek yogurt. The balanced blend of roasted sweetness and tangy creaminess creates a comforting and satisfying meal perfect for any time of day.

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NUTRITION

554kcal
Protein
35.4g
Fat
16.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash (~205g)

1 tablespoon Olive Oil

1 medium Yellow Onion

3 cloves Garlic

2 cups Vegetable Broth

1/2 cup Chickpeas (rinsed)

1 cup Nonfat Greek Yogurt

Seasonings: Salt, Pepper, Nutmeg (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the onion and mince the garlic.

  • 4

    In a large pot, sauté the diced onion and garlic over medium heat with a splash of olive oil until the onion becomes translucent.

  • 5

    Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and let it cook for 10 minutes to meld the flavors.

  • 6

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

  • 7

    Stir in the chickpeas and heat through for an additional 5 minutes. Season with salt, pepper, and a pinch of nutmeg.

  • 8

    Serve the soup in bowls, and top each serving with a dollop of nonfat Greek yogurt for a creamy finish.

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

Savor a velvety bowl of roasted butternut squash soup accented with savory chickpeas, aromatic garlic, and a cool, protein-packed dollop of nonfat Greek yogurt. The balanced blend of roasted sweetness and tangy creaminess creates a comforting and satisfying meal perfect for any time of day.

NUTRITION

554kcal
Protein
35.4g
Fat
16.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash (~205g)

1 tablespoon Olive Oil

1 medium Yellow Onion

3 cloves Garlic

2 cups Vegetable Broth

1/2 cup Chickpeas (rinsed)

1 cup Nonfat Greek Yogurt

Seasonings: Salt, Pepper, Nutmeg (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the onion and mince the garlic.

  • 4

    In a large pot, sauté the diced onion and garlic over medium heat with a splash of olive oil until the onion becomes translucent.

  • 5

    Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and let it cook for 10 minutes to meld the flavors.

  • 6

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

  • 7

    Stir in the chickpeas and heat through for an additional 5 minutes. Season with salt, pepper, and a pinch of nutmeg.

  • 8

    Serve the soup in bowls, and top each serving with a dollop of nonfat Greek yogurt for a creamy finish.