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

A velvety roasted butternut squash soup blended with hearty white beans and a touch of tangy Greek yogurt. This comforting bowl is enhanced with savory sautéed onions, garlic, and aromatic vegetable broth, creating a rich, satisfying meal ideal for any time of the day.

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NUTRITION

589kcal
Protein
35.9g
Fat
6.1g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1.25 cups White Beans (Cannellini)

1/2 cup Nonfat Greek Yogurt

1/2 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with a drizzle of olive oil, salt, and pepper, and spread out on a baking sheet.

  • 2

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

  • 3

    Meanwhile, heat a small saucepan over medium heat. Add the olive oil and sauté the diced yellow onion until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute.

  • 4

    Add the roasted squash to a blender along with the sautéed onions and garlic. Pour in the vegetable broth and white beans. Blend until smooth and creamy. If desired, adjust the texture with extra broth.

  • 5

    Transfer the blended soup to a pot and gently heat over low-medium heat. Stir in the nonfat Greek yogurt and warm through without boiling, ensuring a silky consistency.

  • 6

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with a light drizzle of olive oil if desired.

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

A velvety roasted butternut squash soup blended with hearty white beans and a touch of tangy Greek yogurt. This comforting bowl is enhanced with savory sautéed onions, garlic, and aromatic vegetable broth, creating a rich, satisfying meal ideal for any time of the day.

NUTRITION

589kcal
Protein
35.9g
Fat
6.1g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1.25 cups White Beans (Cannellini)

1/2 cup Nonfat Greek Yogurt

1/2 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with a drizzle of olive oil, salt, and pepper, and spread out on a baking sheet.

  • 2

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

  • 3

    Meanwhile, heat a small saucepan over medium heat. Add the olive oil and sauté the diced yellow onion until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute.

  • 4

    Add the roasted squash to a blender along with the sautéed onions and garlic. Pour in the vegetable broth and white beans. Blend until smooth and creamy. If desired, adjust the texture with extra broth.

  • 5

    Transfer the blended soup to a pot and gently heat over low-medium heat. Stir in the nonfat Greek yogurt and warm through without boiling, ensuring a silky consistency.

  • 6

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with a light drizzle of olive oil if desired.