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 white beans and a dollop of tangy nonfat Greek yogurt. This nourishing dish balances sweet roasted flavors with a savory broth, making it perfect for any meal while providing a satisfying protein boost.

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NUTRITION

579kcal
Protein
35.4g
Fat
8.8g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Butternut Squash (~300g)

1 cup White Beans (~170g)

0.75 cup Nonfat Greek Yogurt (~170g)

0.5 tablespoon Olive Oil (~7g)

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

0.5 teaspoon Nutmeg

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash. Toss with half of the olive oil, salt, and pepper.

  • 2

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

  • 3

    In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.

  • 4

    Add the roasted butternut squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to allow 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 and nutmeg. Adjust salt and pepper to taste. If the soup is too thick, add a splash more broth or water to reach desired consistency.

  • 7

    Serve warm and enjoy the comforting blend of flavors.

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 white beans and a dollop of tangy nonfat Greek yogurt. This nourishing dish balances sweet roasted flavors with a savory broth, making it perfect for any meal while providing a satisfying protein boost.

NUTRITION

579kcal
Protein
35.4g
Fat
8.8g
Carbs
86.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Butternut Squash (~300g)

1 cup White Beans (~170g)

0.75 cup Nonfat Greek Yogurt (~170g)

0.5 tablespoon Olive Oil (~7g)

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

0.5 teaspoon Nutmeg

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash. Toss with half of the olive oil, salt, and pepper.

  • 2

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

  • 3

    In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute.

  • 4

    Add the roasted butternut squash, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to allow 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 and nutmeg. Adjust salt and pepper to taste. If the soup is too thick, add a splash more broth or water to reach desired consistency.

  • 7

    Serve warm and enjoy the comforting blend of flavors.