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 the velvety texture of roasted butternut squash blended with white beans and a hint of aromatic ginger and garlic. Finished with a swirl of nonfat Greek yogurt and enhanced with a boost of unflavored whey protein, this soup offers a perfect balance of creaminess and nutritional punch, warming you from the inside out.

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NUTRITION

452kcal
Protein
32.8g
Fat
5.1g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 cup White Beans (rinsed)

1/4 cup Nonfat Greek Yogurt

1/2 scoop Unflavored Whey Protein Isolate

1 tsp Olive Oil

1/2 medium Red Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 cup Low Sodium Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash into evenly sized pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, finely chop the red onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a medium saucepan, add a small drizzle of olive oil and sauté the red onion, garlic, and ginger over medium heat until softened and fragrant, about 3-4 minutes.

  • 5

    Add the roasted butternut squash, white beans, and vegetable broth to the saucepan. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

  • 6

    Remove the saucepan from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender.

  • 7

    Stir in the unflavored whey protein isolate and nonfat Greek yogurt until fully incorporated. Gently reheat the soup on a low heat if desired, being careful not to boil once the yogurt is added.

  • 8

    Taste and adjust seasoning with salt and pepper. Serve warm and enjoy the creamy, nutritious blend.

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 the velvety texture of roasted butternut squash blended with white beans and a hint of aromatic ginger and garlic. Finished with a swirl of nonfat Greek yogurt and enhanced with a boost of unflavored whey protein, this soup offers a perfect balance of creaminess and nutritional punch, warming you from the inside out.

NUTRITION

452kcal
Protein
32.8g
Fat
5.1g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 cup White Beans (rinsed)

1/4 cup Nonfat Greek Yogurt

1/2 scoop Unflavored Whey Protein Isolate

1 tsp Olive Oil

1/2 medium Red Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 cup Low Sodium Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash into evenly sized pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the squash roasts, finely chop the red onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a medium saucepan, add a small drizzle of olive oil and sauté the red onion, garlic, and ginger over medium heat until softened and fragrant, about 3-4 minutes.

  • 5

    Add the roasted butternut squash, white beans, and vegetable broth to the saucepan. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

  • 6

    Remove the saucepan from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender.

  • 7

    Stir in the unflavored whey protein isolate and nonfat Greek yogurt until fully incorporated. Gently reheat the soup on a low heat if desired, being careful not to boil once the yogurt is added.

  • 8

    Taste and adjust seasoning with salt and pepper. Serve warm and enjoy the creamy, nutritious blend.