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, comforting soup featuring sweet roasted butternut squash blended with protein-packed white beans and a creamy swirl of nonfat Greek yogurt. The aromatic hints of roasted red onion and garlic, balanced with a dash of olive oil and savory vegetable broth, deliver a warm, satisfying bowl that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

554kcal
Protein
41.6g
Fat
4.4g
Carbs
94.1g

SERVINGS

1 serving

INGREDIENTS

340 g Butternut Squash

1 cup Canned White Beans (drained)

1 cup Nonfat Greek Yogurt

1/2 medium Red Onion

1 tsp Olive Oil

1 cup Vegetable Broth

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, seed, and cut the butternut squash into cubes. Toss the squash with a little olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, roughly chop the red onion and garlic.

  • 5

    In a medium pot, warm the vegetable broth over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.

  • 6

    Add the roasted squash and white beans to the pot. Let it simmer for 5 minutes to allow the flavors to meld.

  • 7

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

  • 8

    Return the blended soup to the pot over low heat. Stir in the nonfat Greek yogurt until fully incorporated and the soup is creamy. Heat gently, ensuring it does not boil to avoid curdling the yogurt.

  • 9

    Taste and adjust seasoning with salt and pepper as needed. Serve warm and 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

A velvety, comforting soup featuring sweet roasted butternut squash blended with protein-packed white beans and a creamy swirl of nonfat Greek yogurt. The aromatic hints of roasted red onion and garlic, balanced with a dash of olive oil and savory vegetable broth, deliver a warm, satisfying bowl that’s perfect for breakfast, lunch, or dinner.

NUTRITION

554kcal
Protein
41.6g
Fat
4.4g
Carbs
94.1g

SERVINGS

1 serving

INGREDIENTS

340 g Butternut Squash

1 cup Canned White Beans (drained)

1 cup Nonfat Greek Yogurt

1/2 medium Red Onion

1 tsp Olive Oil

1 cup Vegetable Broth

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, seed, and cut the butternut squash into cubes. Toss the squash with a little olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, roughly chop the red onion and garlic.

  • 5

    In a medium pot, warm the vegetable broth over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.

  • 6

    Add the roasted squash and white beans to the pot. Let it simmer for 5 minutes to allow the flavors to meld.

  • 7

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

  • 8

    Return the blended soup to the pot over low heat. Stir in the nonfat Greek yogurt until fully incorporated and the soup is creamy. Heat gently, ensuring it does not boil to avoid curdling the yogurt.

  • 9

    Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!