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

Enjoy a velvety roasted butternut squash soup that blends the natural sweetness of squash with a creamy swirl of tangy Greek yogurt. Roasted onions and garlic deepen the flavor while white beans boost the protein content, creating a comforting bowl perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
33.9g
Fat
14.5g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 medium Yellow Onion

2 cloves Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1/2 cup Cooked White Beans

Salt & Pepper to taste

Pinch of Nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet along with the halved onion pieces and garlic cloves.

  • 3

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

  • 4

    Transfer the roasted vegetables to a large pot. Add the low-sodium vegetable broth and white beans.

  • 5

    Bring the mixture to a simmer over medium heat and let it cook for 5 minutes to meld the flavors.

  • 6

    Remove the pot from heat and use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth.

  • 7

    Stir in the nonfat Greek yogurt and a pinch of nutmeg for extra warmth, blending it thoroughly.

  • 8

    Taste and adjust seasoning with additional salt and pepper if needed 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

Enjoy a velvety roasted butternut squash soup that blends the natural sweetness of squash with a creamy swirl of tangy Greek yogurt. Roasted onions and garlic deepen the flavor while white beans boost the protein content, creating a comforting bowl perfect for breakfast, lunch, or dinner.

NUTRITION

473kcal
Protein
33.9g
Fat
14.5g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 medium Yellow Onion

2 cloves Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1/2 cup Cooked White Beans

Salt & Pepper to taste

Pinch of Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet along with the halved onion pieces and garlic cloves.

  • 3

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

  • 4

    Transfer the roasted vegetables to a large pot. Add the low-sodium vegetable broth and white beans.

  • 5

    Bring the mixture to a simmer over medium heat and let it cook for 5 minutes to meld the flavors.

  • 6

    Remove the pot from heat and use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth.

  • 7

    Stir in the nonfat Greek yogurt and a pinch of nutmeg for extra warmth, blending it thoroughly.

  • 8

    Taste and adjust seasoning with additional salt and pepper if needed before serving.