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

A velvety roasted butternut squash soup featuring tender chunks of roasted squash, aromatic garlic and onions, and a creamy finish provided by low-fat Greek yogurt and protein-packed cannellini beans. This warming bowl offers a balanced mix of sweetness, savory spices, and a light creaminess that's both satisfying and nutrient-dense.

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NUTRITION

504kcal
Protein
25.4g
Fat
15.8g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Yellow Onion

3 cloves Garlic

3 cups Low-Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 cup Low-Fat Greek Yogurt (divided)

3/4 cup Cannellini Beans

1/2 tsp Ground Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash. Peel and roughly chop the yellow onion, and peel the garlic cloves.

  • 3

    Toss the squash, onion, and garlic with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes or until tender and lightly browned.

  • 5

    Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat.

  • 6

    Use an immersion blender to blend the mixture until smooth and creamy. Alternatively, transfer in batches to a countertop blender.

  • 7

    Stir in the cannellini beans and heat through for another 5 minutes to allow the flavors to meld.

  • 8

    Remove the soup from heat, then stir in the low-fat Greek yogurt and ground nutmeg. Adjust seasoning with additional salt and pepper if needed.

  • 9

    Serve warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs 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

A velvety roasted butternut squash soup featuring tender chunks of roasted squash, aromatic garlic and onions, and a creamy finish provided by low-fat Greek yogurt and protein-packed cannellini beans. This warming bowl offers a balanced mix of sweetness, savory spices, and a light creaminess that's both satisfying and nutrient-dense.

NUTRITION

504kcal
Protein
25.4g
Fat
15.8g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Yellow Onion

3 cloves Garlic

3 cups Low-Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 cup Low-Fat Greek Yogurt (divided)

3/4 cup Cannellini Beans

1/2 tsp Ground Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash. Peel and roughly chop the yellow onion, and peel the garlic cloves.

  • 3

    Toss the squash, onion, and garlic with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes or until tender and lightly browned.

  • 5

    Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat.

  • 6

    Use an immersion blender to blend the mixture until smooth and creamy. Alternatively, transfer in batches to a countertop blender.

  • 7

    Stir in the cannellini beans and heat through for another 5 minutes to allow the flavors to meld.

  • 8

    Remove the soup from heat, then stir in the low-fat Greek yogurt and ground nutmeg. Adjust seasoning with additional salt and pepper if needed.

  • 9

    Serve warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.