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 roasted butternut squash soup blended with creamy white beans and a rich swirl of nonfat Greek yogurt. This comforting bowl is enhanced with aromatic onions, garlic, and a touch of olive oil, offering a deliciously balanced and satisfying meal for any time of day.

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NUTRITION

454kcal
Protein
35.5g
Fat
5.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

200g Roasted Butternut Squash

0.75 cup White Beans (Cannellini)

0.75 cup Nonfat Greek Yogurt

50g Onion

1 clove Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even pieces. Toss the squash cubes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the squash is roasting, dice the onion and mince the garlic. In a medium saucepan, heat a small splash of olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.

  • 4

    Add the roasted squash, white beans, and vegetable broth to the saucepan. Bring the mixture to a simmer.

  • 5

    Using an immersion blender (or transferring the mixture to a blender in batches), blend the soup until smooth while leaving a few chunks for texture.

  • 6

    Return the blended soup to the saucepan if needed, and gently reheat over low heat. Adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.

  • 7

    Serve the soup warm in bowls, and top each serving with a generous swirl of nonfat Greek yogurt for added creaminess and extra protein. Enjoy!

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 roasted butternut squash soup blended with creamy white beans and a rich swirl of nonfat Greek yogurt. This comforting bowl is enhanced with aromatic onions, garlic, and a touch of olive oil, offering a deliciously balanced and satisfying meal for any time of day.

NUTRITION

454kcal
Protein
35.5g
Fat
5.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

200g Roasted Butternut Squash

0.75 cup White Beans (Cannellini)

0.75 cup Nonfat Greek Yogurt

50g Onion

1 clove Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even pieces. Toss the squash cubes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the squash is roasting, dice the onion and mince the garlic. In a medium saucepan, heat a small splash of olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.

  • 4

    Add the roasted squash, white beans, and vegetable broth to the saucepan. Bring the mixture to a simmer.

  • 5

    Using an immersion blender (or transferring the mixture to a blender in batches), blend the soup until smooth while leaving a few chunks for texture.

  • 6

    Return the blended soup to the saucepan if needed, and gently reheat over low heat. Adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.

  • 7

    Serve the soup warm in bowls, and top each serving with a generous swirl of nonfat Greek yogurt for added creaminess and extra protein. Enjoy!