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 blended with creamy nonfat Greek yogurt and hearty white beans. This comforting, nutrient-rich soup is infused with aromatic onion and garlic, then finished with a sprinkle of hemp seeds for added texture and protein.

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NUTRITION

567kcal
Protein
33.4g
Fat
6g
Carbs
109g

SERVINGS

1 serving

INGREDIENTS

600 grams Butternut Squash, cubed

0.75 cup White Beans (no salt added)

0.5 cup Nonfat Plain Greek Yogurt

1 tablespoon Hemp Seeds

1 cup Low-Sodium Vegetable Broth

0.5 medium Onion, chopped

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a light spray of olive oil (or your preferred cooking spray), and season with a pinch of salt and pepper.

  • 2

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

  • 3

    Meanwhile, in a medium pot, sauté the chopped onion and minced garlic over medium heat using a small amount of water or broth until they become soft and translucent.

  • 4

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 5-10 minutes to allow the flavors to meld.

  • 5

    Remove the pot from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.

  • 6

    Stir in the nonfat Greek yogurt until the soup is creamy and well combined. Adjust salt and pepper to taste.

  • 7

    Ladle the soup into bowls and sprinkle with hemp seeds on top for added crunch and protein. Serve warm.

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 blended with creamy nonfat Greek yogurt and hearty white beans. This comforting, nutrient-rich soup is infused with aromatic onion and garlic, then finished with a sprinkle of hemp seeds for added texture and protein.

NUTRITION

567kcal
Protein
33.4g
Fat
6g
Carbs
109g

SERVINGS

1 serving

INGREDIENTS

600 grams Butternut Squash, cubed

0.75 cup White Beans (no salt added)

0.5 cup Nonfat Plain Greek Yogurt

1 tablespoon Hemp Seeds

1 cup Low-Sodium Vegetable Broth

0.5 medium Onion, chopped

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a light spray of olive oil (or your preferred cooking spray), and season with a pinch of salt and pepper.

  • 2

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

  • 3

    Meanwhile, in a medium pot, sauté the chopped onion and minced garlic over medium heat using a small amount of water or broth until they become soft and translucent.

  • 4

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 5-10 minutes to allow the flavors to meld.

  • 5

    Remove the pot from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.

  • 6

    Stir in the nonfat Greek yogurt until the soup is creamy and well combined. Adjust salt and pepper to taste.

  • 7

    Ladle the soup into bowls and sprinkle with hemp seeds on top for added crunch and protein. Serve warm.