Creamy Roasted Butternut Squash Ginger Soup

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

Creamy Roasted Butternut Squash Ginger Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Ginger Soup

Enjoy a luscious and aromatic bowl of roasted butternut squash ginger soup, featuring velvety roasted squash, a hint of spicy ginger, and a creamy finish from a blend of nonfat Greek yogurt and light coconut milk. This comforting soup is balanced with hearty chickpeas and gentle aromatics, making it a warming meal for any time of day.

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NUTRITION

557kcal
Protein
36.5g
Fat
15.6g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

1/2 cup chopped Yellow Onion (80g)

2 cloves Garlic

1 tbsp Fresh Ginger

1/2 cup Chickpeas (82g)

1 cup Vegetable Broth (240g)

1/3 cup Light Coconut Milk (80g)

1 cup Nonfat Plain Greek Yogurt (245g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss the cubes lightly with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, dice the onion, mince the garlic, and grate the fresh ginger. In a large pot, heat a small drizzle of olive oil over medium heat and sauté the onion until softened, then add garlic and ginger and continue to sauté for another 1-2 minutes.

  • 5

    Add the roasted butternut squash to the pot along with the chickpeas and vegetable broth. Bring to a simmer and allow the flavors to meld for about 5 minutes.

  • 6

    Remove the pot from heat and carefully blend the mixture using an immersion blender or transfer to a blender in batches until smooth and creamy.

  • 7

    Return the soup to a gentle simmer. Stir in the light coconut milk for creaminess.

  • 8

    Serve the soup hot, and add a dollop of nonfat plain Greek yogurt on top for extra creaminess and protein, along with a sprinkle of salt and pepper.

Creamy Roasted Butternut Squash Ginger Soup

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

Creamy Roasted Butternut Squash Ginger Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Ginger Soup

Enjoy a luscious and aromatic bowl of roasted butternut squash ginger soup, featuring velvety roasted squash, a hint of spicy ginger, and a creamy finish from a blend of nonfat Greek yogurt and light coconut milk. This comforting soup is balanced with hearty chickpeas and gentle aromatics, making it a warming meal for any time of day.

NUTRITION

557kcal
Protein
36.5g
Fat
15.6g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

1/2 cup chopped Yellow Onion (80g)

2 cloves Garlic

1 tbsp Fresh Ginger

1/2 cup Chickpeas (82g)

1 cup Vegetable Broth (240g)

1/3 cup Light Coconut Milk (80g)

1 cup Nonfat Plain Greek Yogurt (245g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss the cubes lightly with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

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

  • 4

    While the squash roasts, dice the onion, mince the garlic, and grate the fresh ginger. In a large pot, heat a small drizzle of olive oil over medium heat and sauté the onion until softened, then add garlic and ginger and continue to sauté for another 1-2 minutes.

  • 5

    Add the roasted butternut squash to the pot along with the chickpeas and vegetable broth. Bring to a simmer and allow the flavors to meld for about 5 minutes.

  • 6

    Remove the pot from heat and carefully blend the mixture using an immersion blender or transfer to a blender in batches until smooth and creamy.

  • 7

    Return the soup to a gentle simmer. Stir in the light coconut milk for creaminess.

  • 8

    Serve the soup hot, and add a dollop of nonfat plain Greek yogurt on top for extra creaminess and protein, along with a sprinkle of salt and pepper.