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 the warm embrace of this velvety roasted butternut squash soup, artfully blended with hearty chickpeas and a creamy swirl of nonfat Greek yogurt. Accented with aromatic sautéed onions and garlic, and a touch of warming spices, this soup is both comforting and satisfying, making it a perfect meal any time of day.

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NUTRITION

612kcal
Protein
34.4g
Fat
8.1g
Carbs
99.5g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

0.75 cup Chickpeas (canned, drained)

1 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

Pinch each of Cinnamon, Nutmeg, Ginger

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel, deseed, and cube the butternut squash.

  • 2

    Toss the butternut squash cubes lightly with olive oil, salt, pepper, and a pinch of cinnamon and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, dice the small onion and mince the garlic. Sauté them in a small pan over medium heat with a tiny drizzle of olive oil until soft and fragrant.

  • 4

    In a large pot, combine the roasted squash, sautéed onion and garlic, chickpeas, vegetable broth, and an extra pinch of ginger. Bring to a simmer for 5-7 minutes to meld the flavors.

  • 5

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

  • 6

    Stir in the nonfat Greek yogurt gradually, ensuring the soup remains creamy and smooth. Adjust seasoning with salt and pepper as needed.

  • 7

    Ladle the soup into bowls and serve warm with a light garnish of freshly ground pepper or a sprinkle of extra spices, if desired.

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 the warm embrace of this velvety roasted butternut squash soup, artfully blended with hearty chickpeas and a creamy swirl of nonfat Greek yogurt. Accented with aromatic sautéed onions and garlic, and a touch of warming spices, this soup is both comforting and satisfying, making it a perfect meal any time of day.

NUTRITION

612kcal
Protein
34.4g
Fat
8.1g
Carbs
99.5g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

0.75 cup Chickpeas (canned, drained)

1 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

Pinch each of Cinnamon, Nutmeg, Ginger

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel, deseed, and cube the butternut squash.

  • 2

    Toss the butternut squash cubes lightly with olive oil, salt, pepper, and a pinch of cinnamon and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, dice the small onion and mince the garlic. Sauté them in a small pan over medium heat with a tiny drizzle of olive oil until soft and fragrant.

  • 4

    In a large pot, combine the roasted squash, sautéed onion and garlic, chickpeas, vegetable broth, and an extra pinch of ginger. Bring to a simmer for 5-7 minutes to meld the flavors.

  • 5

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

  • 6

    Stir in the nonfat Greek yogurt gradually, ensuring the soup remains creamy and smooth. Adjust seasoning with salt and pepper as needed.

  • 7

    Ladle the soup into bowls and serve warm with a light garnish of freshly ground pepper or a sprinkle of extra spices, if desired.