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 and comforting roasted butternut squash soup with a protein-boost from creamy cannellini beans and a tangy dollop of Greek yogurt. Roasted squash and caramelized onions blend with soft garlic and savory vegetable broth, finished with a handful of fresh spinach for added nutrients. Perfect for a light yet satisfying meal any time of day.

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NUTRITION

459kcal
Protein
28.8g
Fat
6.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Onion (approx. 110g)

3 cloves Garlic

1 cup Cannellini Beans (240g)

2 cups Vegetable Broth

0.75 cup Plain Nonfat Greek Yogurt

1 cup Baby Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

1 pinch Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the butternut squash into evenly sized pieces. Place them on a baking sheet.

  • 3

    Drizzle the cubed squash with olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

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

  • 5

    Meanwhile, chop the onion and garlic.

  • 6

    In a large pot, sauté the chopped onion and garlic over medium heat until softened and fragrant, about 5 minutes.

  • 7

    Add the roasted butternut squash to the pot along with the cannellini beans and vegetable broth.

  • 8

    Bring the mixture to a simmer and let it cook for another 10 minutes to meld the flavors.

  • 9

    Stir in the baby spinach and let it wilt.

  • 10

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

  • 11

    Season with additional salt, pepper, and a pinch of nutmeg to taste.

  • 12

    Serve warm, garnished with a dollop of plain nonfat Greek yogurt to add extra creaminess and protein.

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 and comforting roasted butternut squash soup with a protein-boost from creamy cannellini beans and a tangy dollop of Greek yogurt. Roasted squash and caramelized onions blend with soft garlic and savory vegetable broth, finished with a handful of fresh spinach for added nutrients. Perfect for a light yet satisfying meal any time of day.

NUTRITION

459kcal
Protein
28.8g
Fat
6.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Onion (approx. 110g)

3 cloves Garlic

1 cup Cannellini Beans (240g)

2 cups Vegetable Broth

0.75 cup Plain Nonfat Greek Yogurt

1 cup Baby Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

1 pinch Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the butternut squash into evenly sized pieces. Place them on a baking sheet.

  • 3

    Drizzle the cubed squash with olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

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

  • 5

    Meanwhile, chop the onion and garlic.

  • 6

    In a large pot, sauté the chopped onion and garlic over medium heat until softened and fragrant, about 5 minutes.

  • 7

    Add the roasted butternut squash to the pot along with the cannellini beans and vegetable broth.

  • 8

    Bring the mixture to a simmer and let it cook for another 10 minutes to meld the flavors.

  • 9

    Stir in the baby spinach and let it wilt.

  • 10

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

  • 11

    Season with additional salt, pepper, and a pinch of nutmeg to taste.

  • 12

    Serve warm, garnished with a dollop of plain nonfat Greek yogurt to add extra creaminess and protein.