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, warming bowl of roasted butternut squash soup enhanced by a swirl of protein-packed nonfat Greek yogurt. This comforting dish brings together sweet roasted squash, aromatic garlic and onion, and a hint of warming spices, creating a creamy yet light meal perfect for breakfast, lunch, or dinner.

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NUTRITION

584kcal
Protein
37.7g
Fat
14.9g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash (peeled and cubed)

1 medium Yellow Onion (chopped)

3 garlic cloves (minced)

1 tbsp Olive Oil

3 cups Vegetable Broth

300g Nonfat Greek Yogurt

Salt, Black Pepper, and Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, heat a pot over medium heat. Add a small drizzle of olive oil if desired and sauté the chopped onion and minced garlic until soft and fragrant.

  • 5

    Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and let it warm for 5-10 minutes.

  • 6

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

  • 7

    Return the soup to a gentle simmer. Season with additional salt, pepper, and a pinch of nutmeg to taste.

  • 8

    Ladle the soup into bowls and swirl in the nonfat Greek yogurt for added creaminess and protein. Serve warm.

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, warming bowl of roasted butternut squash soup enhanced by a swirl of protein-packed nonfat Greek yogurt. This comforting dish brings together sweet roasted squash, aromatic garlic and onion, and a hint of warming spices, creating a creamy yet light meal perfect for breakfast, lunch, or dinner.

NUTRITION

584kcal
Protein
37.7g
Fat
14.9g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash (peeled and cubed)

1 medium Yellow Onion (chopped)

3 garlic cloves (minced)

1 tbsp Olive Oil

3 cups Vegetable Broth

300g Nonfat Greek Yogurt

Salt, Black Pepper, and Nutmeg

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, heat a pot over medium heat. Add a small drizzle of olive oil if desired and sauté the chopped onion and minced garlic until soft and fragrant.

  • 5

    Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and let it warm for 5-10 minutes.

  • 6

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

  • 7

    Return the soup to a gentle simmer. Season with additional salt, pepper, and a pinch of nutmeg to taste.

  • 8

    Ladle the soup into bowls and swirl in the nonfat Greek yogurt for added creaminess and protein. Serve warm.