Silky Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Butternut Squash Soup

A velvety roasted butternut squash soup infused with aromatic garlic and spices, blended to a silky perfection. Finished with a dollop of creamy nonfat Greek yogurt, this comforting bowl balances sweet roasted flavors with a savory kick, making it an ideal light yet satisfying meal.

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NUTRITION

591kcal
Protein
32.6g
Fat
6.5g
Carbs
110.7g

SERVINGS

1 serving

INGREDIENTS

4 cups diced Butternut Squash (560g)

0.75 cup Cannellini Beans (175g)

1 medium Yellow Onion (110g)

3 cloves Garlic

1 teaspoon Olive Oil

2 cups Vegetable Broth

0.5 cup Nonfat Greek Yogurt

0.5 teaspoon Ground Nutmeg

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    While the squash roasts, peel and roughly chop the onion and garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.

  • 3

    Add the roasted butternut squash to the pot along with the cannellini beans and vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 4

    Stir in a pinch of salt, black pepper, and ground nutmeg. Using an immersion blender, blend the soup until smooth and silky. Alternatively, transfer in batches to a countertop blender.

  • 5

    Return the soup to a gentle simmer and adjust seasonings if necessary. Serve hot in bowls with a dollop of nonfat Greek yogurt on top for added creaminess and protein.

Silky Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Butternut Squash Soup

A velvety roasted butternut squash soup infused with aromatic garlic and spices, blended to a silky perfection. Finished with a dollop of creamy nonfat Greek yogurt, this comforting bowl balances sweet roasted flavors with a savory kick, making it an ideal light yet satisfying meal.

NUTRITION

591kcal
Protein
32.6g
Fat
6.5g
Carbs
110.7g

SERVINGS

1 serving

INGREDIENTS

4 cups diced Butternut Squash (560g)

0.75 cup Cannellini Beans (175g)

1 medium Yellow Onion (110g)

3 cloves Garlic

1 teaspoon Olive Oil

2 cups Vegetable Broth

0.5 cup Nonfat Greek Yogurt

0.5 teaspoon Ground Nutmeg

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    While the squash roasts, peel and roughly chop the onion and garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.

  • 3

    Add the roasted butternut squash to the pot along with the cannellini beans and vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

  • 4

    Stir in a pinch of salt, black pepper, and ground nutmeg. Using an immersion blender, blend the soup until smooth and silky. Alternatively, transfer in batches to a countertop blender.

  • 5

    Return the soup to a gentle simmer and adjust seasonings if necessary. Serve hot in bowls with a dollop of nonfat Greek yogurt on top for added creaminess and protein.