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

Savor a velvety, comforting bowl of roasted butternut squash soup enriched with white beans, Greek yogurt, and a hint of turkey sausage. This uniquely balanced soup delivers a delightful mix of sweet roasted squash, aromatic garlic and spices, and a creamy finish that makes it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

442kcal
Protein
40.2g
Fat
6.5g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

1/4 cup chopped Yellow Onion (40g)

1 clove Garlic

1 cup Vegetable Broth (240ml)

1/2 cup White Beans (130g)

1/2 cup Nonfat Greek Yogurt (125g)

2 ounces Turkey Sausage (56g)

1 tsp Olive Oil

1/2 tsp Nutmeg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash. Toss with a drizzle of olive oil, salt, and pepper, then spread onto a baking sheet.

  • 2

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

  • 3

    In a medium saucepan, heat the remaining olive oil over medium heat. Sauté chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the roasted butternut squash, vegetable broth, and white beans to the saucepan. Bring to a gentle simmer and let cook for 5 minutes to meld flavors.

  • 5

    Remove the soup from heat and blend until smooth using an immersion blender or by carefully transferring batches to a blender.

  • 6

    Return the blended soup to low heat, and stir in the nonfat Greek yogurt. Taste and adjust seasoning with salt, pepper, and a pinch of nutmeg.

  • 7

    In a separate pan, heat the turkey sausage slices until warmed through, then add them as a garnish or stir into the soup for additional protein.

  • 8

    Serve immediately and enjoy a creamy, nutrient-packed bowl of 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

Savor a velvety, comforting bowl of roasted butternut squash soup enriched with white beans, Greek yogurt, and a hint of turkey sausage. This uniquely balanced soup delivers a delightful mix of sweet roasted squash, aromatic garlic and spices, and a creamy finish that makes it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

442kcal
Protein
40.2g
Fat
6.5g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

1/4 cup chopped Yellow Onion (40g)

1 clove Garlic

1 cup Vegetable Broth (240ml)

1/2 cup White Beans (130g)

1/2 cup Nonfat Greek Yogurt (125g)

2 ounces Turkey Sausage (56g)

1 tsp Olive Oil

1/2 tsp Nutmeg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash. Toss with a drizzle of olive oil, salt, and pepper, then spread onto a baking sheet.

  • 2

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

  • 3

    In a medium saucepan, heat the remaining olive oil over medium heat. Sauté chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the roasted butternut squash, vegetable broth, and white beans to the saucepan. Bring to a gentle simmer and let cook for 5 minutes to meld flavors.

  • 5

    Remove the soup from heat and blend until smooth using an immersion blender or by carefully transferring batches to a blender.

  • 6

    Return the blended soup to low heat, and stir in the nonfat Greek yogurt. Taste and adjust seasoning with salt, pepper, and a pinch of nutmeg.

  • 7

    In a separate pan, heat the turkey sausage slices until warmed through, then add them as a garnish or stir into the soup for additional protein.

  • 8

    Serve immediately and enjoy a creamy, nutrient-packed bowl of roasted butternut squash soup.