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

This velvety roasted butternut squash soup is a harmonious blend of sweet, earthy squash and a creamy, protein-boosted finish. Roasted to perfection and finished with a swirl of Greek yogurt and a boost of pea protein, this soup delivers a satisfying warmth and a nutrient-packed bowl perfect for any meal.

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NUTRITION

501kcal
Protein
39.8g
Fat
15.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 tablespoon Olive Oil

1 medium Red Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1/2 cup Non-Fat Greek Yogurt

1 scoop Unflavored Pea Protein Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Meanwhile, dice the red onion and mince the garlic. In a large pot over medium heat, sauté the onion and garlic until soft and translucent.

  • 4

    Add the roasted butternut squash to the pot along with the vegetable broth and cannellini beans. Bring to a simmer and cook for an additional 10 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat and blend the soup until smooth using an immersion blender or countertop blender. If needed, return to heat for a brief warm-up.

  • 6

    Stir in the non-fat Greek yogurt and unflavored pea protein powder until fully incorporated. Adjust salt and pepper to taste.

  • 7

    Serve warm, and enjoy your protein-boosted 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

This velvety roasted butternut squash soup is a harmonious blend of sweet, earthy squash and a creamy, protein-boosted finish. Roasted to perfection and finished with a swirl of Greek yogurt and a boost of pea protein, this soup delivers a satisfying warmth and a nutrient-packed bowl perfect for any meal.

NUTRITION

501kcal
Protein
39.8g
Fat
15.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 tablespoon Olive Oil

1 medium Red Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1/2 cup Cannellini Beans

1/2 cup Non-Fat Greek Yogurt

1 scoop Unflavored Pea Protein Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Meanwhile, dice the red onion and mince the garlic. In a large pot over medium heat, sauté the onion and garlic until soft and translucent.

  • 4

    Add the roasted butternut squash to the pot along with the vegetable broth and cannellini beans. Bring to a simmer and cook for an additional 10 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat and blend the soup until smooth using an immersion blender or countertop blender. If needed, return to heat for a brief warm-up.

  • 6

    Stir in the non-fat Greek yogurt and unflavored pea protein powder until fully incorporated. Adjust salt and pepper to taste.

  • 7

    Serve warm, and enjoy your protein-boosted creamy roasted butternut squash soup.