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 bowl of roasted butternut squash soup enhanced with creamy Greek yogurt and tender cannellini beans. This silky, nutrient-rich soup is spiced with gentle hints of garlic and nutmeg, delivering a delightful balance of sweet and savory flavors perfect for any meal of the day.

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NUTRITION

585kcal
Protein
41.1g
Fat
8.5g
Carbs
89.6g

SERVINGS

1 serving

INGREDIENTS

350g Butternut Squash

3/4 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

1/2 tbsp Olive Oil

1 small Onion

2 cloves Garlic

1/2 tsp Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into uniform pieces.

  • 2

    Toss the squash cubes with 1/2 tablespoon olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, finely chop the onion and mince the garlic.

  • 4

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the onion and garlic until they become soft and fragrant, about 3-4 minutes.

  • 5

    Add the roasted squash to the pot along with the vegetable broth and 3/4 cup cannellini beans. Bring the mixture to a simmer and let it cook for another 5 minutes to ensure all flavors meld together.

  • 6

    Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until it reaches a smooth, creamy consistency.

  • 7

    Return the blended soup to a gentle simmer and stir in 1 cup nonfat Greek yogurt. Adjust salt, pepper, and add 1/2 teaspoon nutmeg to taste.

  • 8

    Heat through for another 2-3 minutes. Serve warm and enjoy your rich, comforting bowl of 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 bowl of roasted butternut squash soup enhanced with creamy Greek yogurt and tender cannellini beans. This silky, nutrient-rich soup is spiced with gentle hints of garlic and nutmeg, delivering a delightful balance of sweet and savory flavors perfect for any meal of the day.

NUTRITION

585kcal
Protein
41.1g
Fat
8.5g
Carbs
89.6g

SERVINGS

1 serving

INGREDIENTS

350g Butternut Squash

3/4 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

1/2 tbsp Olive Oil

1 small Onion

2 cloves Garlic

1/2 tsp Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into uniform pieces.

  • 2

    Toss the squash cubes with 1/2 tablespoon olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, finely chop the onion and mince the garlic.

  • 4

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the onion and garlic until they become soft and fragrant, about 3-4 minutes.

  • 5

    Add the roasted squash to the pot along with the vegetable broth and 3/4 cup cannellini beans. Bring the mixture to a simmer and let it cook for another 5 minutes to ensure all flavors meld together.

  • 6

    Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until it reaches a smooth, creamy consistency.

  • 7

    Return the blended soup to a gentle simmer and stir in 1 cup nonfat Greek yogurt. Adjust salt, pepper, and add 1/2 teaspoon nutmeg to taste.

  • 8

    Heat through for another 2-3 minutes. Serve warm and enjoy your rich, comforting bowl of creamy roasted butternut squash soup.