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, comforting bowl of roasted butternut squash soup enriched with creamy textures from light coconut milk, white beans, and a touch of tofu. This warming dish is beautifully balanced with sweet roasted squash, savory aromatics, and a smooth finish from a dollop of Greek yogurt, making it a satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

532kcal
Protein
32.5g
Fat
19.5g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

150g Butternut Squash

3/4 cup White Beans (Cannellini)

100g Extra Firm Tofu

1/4 cup Light Coconut Milk

1/3 cup Nonfat Greek Yogurt

1/4 medium Onion

1 clove Garlic

1/2 tbsp Olive Oil

1 cup Vegetable Broth

Salt, Pepper & Spices to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes or until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the onion and mince the garlic. In a pot over medium heat, sauté the onion and garlic until fragrant and softened.

  • 4

    Add the roasted squash to the pot along with the white beans, tofu (cubed), and vegetable broth. Bring the mixture to a simmer.

  • 5

    Stir in the light coconut milk and a pinch of nutmeg and ginger. Let simmer for an additional 5-7 minutes to meld the flavors.

  • 6

    Remove the pot from heat and blend the soup until smooth, leaving a bit of texture if desired.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of nonfat Greek yogurt. Adjust seasoning with additional salt and pepper if needed, and 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, comforting bowl of roasted butternut squash soup enriched with creamy textures from light coconut milk, white beans, and a touch of tofu. This warming dish is beautifully balanced with sweet roasted squash, savory aromatics, and a smooth finish from a dollop of Greek yogurt, making it a satisfying meal for any time of day.

NUTRITION

532kcal
Protein
32.5g
Fat
19.5g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

150g Butternut Squash

3/4 cup White Beans (Cannellini)

100g Extra Firm Tofu

1/4 cup Light Coconut Milk

1/3 cup Nonfat Greek Yogurt

1/4 medium Onion

1 clove Garlic

1/2 tbsp Olive Oil

1 cup Vegetable Broth

Salt, Pepper & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash into 1-inch pieces.

  • 2

    Toss the squash cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes or until tender and slightly caramelized.

  • 3

    While the squash roasts, dice the onion and mince the garlic. In a pot over medium heat, sauté the onion and garlic until fragrant and softened.

  • 4

    Add the roasted squash to the pot along with the white beans, tofu (cubed), and vegetable broth. Bring the mixture to a simmer.

  • 5

    Stir in the light coconut milk and a pinch of nutmeg and ginger. Let simmer for an additional 5-7 minutes to meld the flavors.

  • 6

    Remove the pot from heat and blend the soup until smooth, leaving a bit of texture if desired.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of nonfat Greek yogurt. Adjust seasoning with additional salt and pepper if needed, and serve warm.