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 this velvety, comforting bowl of roasted butternut squash soup, enriched with a blend of protein-packed cannellini beans, silken tofu, and creamy nonfat Greek yogurt. A perfect balance of sweet roasted squash and savory notes from garlic and onions makes it an ideal meal for any time of day.

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NUTRITION

378kcal
Protein
33.7g
Fat
7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted butternut squash (205g)

1/2 cup cannellini beans, drained (122g)

3/4 cup nonfat Greek yogurt (170g)

1/4 cup silken tofu (62g)

1 cup vegetable broth (240g)

1/4 cup chopped onion (40g)

2 cloves garlic

1 teaspoon olive oil

Salt, pepper, and nutmeg to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash, then toss with a teaspoon of olive oil, salt, and pepper.

  • 2

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

  • 3

    In a medium saucepan, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Once the squash is roasted, add it to the saucepan along with the vegetable broth and cannellini beans. Let simmer for 5 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender. Add the silken tofu and blend until smooth and creamy. (Alternatively, use an immersion blender directly in the pot.)

  • 6

    Return the blended soup to the saucepan over low heat and stir in the nonfat Greek yogurt. Warm gently without boiling to maintain creaminess.

  • 7

    Season with additional salt, pepper, and a pinch of nutmeg to taste. Serve warm and enjoy your nutrient-packed, creamy 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

Enjoy this velvety, comforting bowl of roasted butternut squash soup, enriched with a blend of protein-packed cannellini beans, silken tofu, and creamy nonfat Greek yogurt. A perfect balance of sweet roasted squash and savory notes from garlic and onions makes it an ideal meal for any time of day.

NUTRITION

378kcal
Protein
33.7g
Fat
7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted butternut squash (205g)

1/2 cup cannellini beans, drained (122g)

3/4 cup nonfat Greek yogurt (170g)

1/4 cup silken tofu (62g)

1 cup vegetable broth (240g)

1/4 cup chopped onion (40g)

2 cloves garlic

1 teaspoon olive oil

Salt, pepper, and nutmeg to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash, then toss with a teaspoon of olive oil, salt, and pepper.

  • 2

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

  • 3

    In a medium saucepan, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Once the squash is roasted, add it to the saucepan along with the vegetable broth and cannellini beans. Let simmer for 5 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender. Add the silken tofu and blend until smooth and creamy. (Alternatively, use an immersion blender directly in the pot.)

  • 6

    Return the blended soup to the saucepan over low heat and stir in the nonfat Greek yogurt. Warm gently without boiling to maintain creaminess.

  • 7

    Season with additional salt, pepper, and a pinch of nutmeg to taste. Serve warm and enjoy your nutrient-packed, creamy roasted butternut squash soup.