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 blend of roasted butternut squash, aromatic red onion and garlic, enriched with a dollop of tangy nonfat Greek yogurt and hearty white beans. Finished with a light drizzle of olive oil and a sprinkle of roasted pumpkin seeds, this soup delivers a comforting, creamy texture with a subtle sweetness and warm spice accents, perfect for any meal of the day.

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NUTRITION

567kcal
Protein
38.5g
Fat
12.4g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (approx. 500g), cubed

1/2 tablespoon Olive Oil

1/2 medium Red Onion, chopped

2 cloves Garlic, minced

1.5 cups Low Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans, rinsed

1 tablespoon Roasted Pumpkin Seeds

1/2 teaspoon Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with the olive oil, a pinch of salt, and pepper, and spread evenly on a baking sheet.

  • 2

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

  • 3

    While the squash roasts, heat a small pot over medium heat. Add the chopped red onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 4

    Once the squash is roasted, transfer it to the pot with onions and garlic. Pour in the vegetable broth and add the nutmeg. Bring the mixture to a gentle simmer.

  • 5

    Using an immersion blender (or a countertop blender in batches), blend the soup until smooth. Return the soup to a gentle simmer.

  • 6

    Stir in the cannellini beans for added protein and creaminess. Allow the soup to heat through for about 5 minutes.

  • 7

    Ladle the soup into bowls and swirl in the nonfat Greek yogurt to create a creamy texture. Garnish with roasted pumpkin seeds and adjust salt and pepper to taste 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

Savor a velvety blend of roasted butternut squash, aromatic red onion and garlic, enriched with a dollop of tangy nonfat Greek yogurt and hearty white beans. Finished with a light drizzle of olive oil and a sprinkle of roasted pumpkin seeds, this soup delivers a comforting, creamy texture with a subtle sweetness and warm spice accents, perfect for any meal of the day.

NUTRITION

567kcal
Protein
38.5g
Fat
12.4g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (approx. 500g), cubed

1/2 tablespoon Olive Oil

1/2 medium Red Onion, chopped

2 cloves Garlic, minced

1.5 cups Low Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans, rinsed

1 tablespoon Roasted Pumpkin Seeds

1/2 teaspoon Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with the olive oil, a pinch of salt, and pepper, and spread evenly on a baking sheet.

  • 2

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

  • 3

    While the squash roasts, heat a small pot over medium heat. Add the chopped red onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 4

    Once the squash is roasted, transfer it to the pot with onions and garlic. Pour in the vegetable broth and add the nutmeg. Bring the mixture to a gentle simmer.

  • 5

    Using an immersion blender (or a countertop blender in batches), blend the soup until smooth. Return the soup to a gentle simmer.

  • 6

    Stir in the cannellini beans for added protein and creaminess. Allow the soup to heat through for about 5 minutes.

  • 7

    Ladle the soup into bowls and swirl in the nonfat Greek yogurt to create a creamy texture. Garnish with roasted pumpkin seeds and adjust salt and pepper to taste before serving.