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 a velvety bowl of roasted butternut squash soup accented with warm spices, hearty chickpeas, and a creamy finish of Greek yogurt. This comforting dish is perfect for any meal of the day, offering a delightful balance of sweet roasted flavors and tangy creaminess that nourishes both body and soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
31.6g
Fat
16.1g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted butternut squash cubes (205g)

0.5 cup chickpeas (82g)

1 cup non-fat Greek yogurt (245g)

1 cup vegetable broth (240g)

1 tablespoon olive oil (14g)

0.5 medium onion, finely chopped (55g)

2 cloves garlic

Pinch of salt

Pinch of black pepper

Pinch of nutmeg

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the butternut squash, toss with olive oil, a pinch of salt and pepper, and spread evenly on a baking sheet.

  • 2

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

  • 3

    In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent.

  • 4

    Add the roasted squash, chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer and let cook for an additional 5 minutes to meld the flavors.

  • 5

    Using an immersion blender or regular blender, carefully blend the mixture until smooth and creamy.

  • 6

    Return the soup to the pot and gently stir in the Greek yogurt. Warm the soup over low heat if needed, but do not boil to prevent curdling.

  • 7

    Season with additional salt, black pepper, and a pinch of nutmeg to taste. Serve warm and enjoy your creamy, protein-boosted 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 a velvety bowl of roasted butternut squash soup accented with warm spices, hearty chickpeas, and a creamy finish of Greek yogurt. This comforting dish is perfect for any meal of the day, offering a delightful balance of sweet roasted flavors and tangy creaminess that nourishes both body and soul.

NUTRITION

502kcal
Protein
31.6g
Fat
16.1g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted butternut squash cubes (205g)

0.5 cup chickpeas (82g)

1 cup non-fat Greek yogurt (245g)

1 cup vegetable broth (240g)

1 tablespoon olive oil (14g)

0.5 medium onion, finely chopped (55g)

2 cloves garlic

Pinch of salt

Pinch of black pepper

Pinch of nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the butternut squash, toss with olive oil, a pinch of salt and pepper, and spread evenly on a baking sheet.

  • 2

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

  • 3

    In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent.

  • 4

    Add the roasted squash, chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer and let cook for an additional 5 minutes to meld the flavors.

  • 5

    Using an immersion blender or regular blender, carefully blend the mixture until smooth and creamy.

  • 6

    Return the soup to the pot and gently stir in the Greek yogurt. Warm the soup over low heat if needed, but do not boil to prevent curdling.

  • 7

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