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 blend of roasted butternut squash and savory spices in this creamy soup, accented by the hearty texture of chickpeas and a refreshing swirl of nonfat Greek yogurt. Perfectly balancing natural sweetness with a touch of creaminess, this soup is an inviting meal for any time—whether it’s breakfast, lunch, or dinner.

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NUTRITION

561kcal
Protein
35.4g
Fat
18.7g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1/2 medium Yellow Onion, chopped

2 cloves Garlic, minced

1/2 cup Canned Chickpeas, drained and rinsed

2 cups Vegetable Broth

1/2 cup Light Coconut Milk

1 cup Nonfat Greek Yogurt (for garnish)

1/2 tablespoon Olive Oil

Salt and Pepper to taste

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, pepper, and smoked paprika evenly.

  • 2

    Spread the squash on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, heat a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

  • 4

    Add the roasted squash and canned chickpeas to the saucepan, then pour in the vegetable broth and light coconut milk. Bring to a simmer.

  • 5

    Allow the soup to simmer for 10 minutes to meld the flavors. Use an immersion blender to blend the mixture until smooth and creamy.

  • 6

    Adjust seasoning with salt and pepper. Serve hot with a dollop or swirl of nonfat Greek yogurt on top.

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 blend of roasted butternut squash and savory spices in this creamy soup, accented by the hearty texture of chickpeas and a refreshing swirl of nonfat Greek yogurt. Perfectly balancing natural sweetness with a touch of creaminess, this soup is an inviting meal for any time—whether it’s breakfast, lunch, or dinner.

NUTRITION

561kcal
Protein
35.4g
Fat
18.7g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1/2 medium Yellow Onion, chopped

2 cloves Garlic, minced

1/2 cup Canned Chickpeas, drained and rinsed

2 cups Vegetable Broth

1/2 cup Light Coconut Milk

1 cup Nonfat Greek Yogurt (for garnish)

1/2 tablespoon Olive Oil

Salt and Pepper to taste

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, pepper, and smoked paprika evenly.

  • 2

    Spread the squash on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, heat a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

  • 4

    Add the roasted squash and canned chickpeas to the saucepan, then pour in the vegetable broth and light coconut milk. Bring to a simmer.

  • 5

    Allow the soup to simmer for 10 minutes to meld the flavors. Use an immersion blender to blend the mixture until smooth and creamy.

  • 6

    Adjust seasoning with salt and pepper. Serve hot with a dollop or swirl of nonfat Greek yogurt on top.