Silky Butternut Squash Soup with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Butternut Squash Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Silky Butternut Squash Soup with Fresh Herbs

A velvety, comforting bowl of pureed butternut squash accented with a glossy finish of extra virgin olive oil and a whisper of coconut milk, finished with a sprinkle of fresh herbs. Its subtle sweetness and herbal aroma create a delicate, satisfying dinner that is as visually appealing as it is soothing.

Try 7 days free, then $12.99 / mo.

NUTRITION

237kcal
Protein
1g
Fat
20.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

80g Butternut Squash

1 Tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

1/4 cup Light Coconut Milk

Fresh Parsley, Fresh Thyme (about 1 Tbsp each)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the butternut squash into small, uniform pieces.

  • 2

    In a medium pot, add the squash cubes and vegetable broth. Bring to a simmer over medium heat and cook until the squash is very tender, about 15 minutes.

  • 3

    Using an immersion blender or countertop blender, puree the squash and broth until silky smooth.

  • 4

    Return the pureed soup to low heat and stir in the light coconut milk and extra virgin olive oil, adjusting the consistency with a little water or more broth if needed.

  • 5

    Season with salt and pepper to taste and simmer for another 3-5 minutes for flavors to meld.

  • 6

    Ladle the soup into bowls and garnish with finely chopped fresh parsley and thyme.

  • 7

    Serve warm and enjoy the delicate, smooth flavors of the soup.

Silky Butternut Squash Soup with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Butternut Squash Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Silky Butternut Squash Soup with Fresh Herbs

A velvety, comforting bowl of pureed butternut squash accented with a glossy finish of extra virgin olive oil and a whisper of coconut milk, finished with a sprinkle of fresh herbs. Its subtle sweetness and herbal aroma create a delicate, satisfying dinner that is as visually appealing as it is soothing.

NUTRITION

237kcal
Protein
1g
Fat
20.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

80g Butternut Squash

1 Tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

1/4 cup Light Coconut Milk

Fresh Parsley, Fresh Thyme (about 1 Tbsp each)

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and cube the butternut squash into small, uniform pieces.

  • 2

    In a medium pot, add the squash cubes and vegetable broth. Bring to a simmer over medium heat and cook until the squash is very tender, about 15 minutes.

  • 3

    Using an immersion blender or countertop blender, puree the squash and broth until silky smooth.

  • 4

    Return the pureed soup to low heat and stir in the light coconut milk and extra virgin olive oil, adjusting the consistency with a little water or more broth if needed.

  • 5

    Season with salt and pepper to taste and simmer for another 3-5 minutes for flavors to meld.

  • 6

    Ladle the soup into bowls and garnish with finely chopped fresh parsley and thyme.

  • 7

    Serve warm and enjoy the delicate, smooth flavors of the soup.