Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Butternut Squash; 150g Chickpeas (canned, drained); 1 cup Nonfat Greek Yogurt; 1 tsp Olive Oil; 50g Red Onion; 2 cloves Garlic; 2 cups Low Sodium Vegetable Broth; Salt, Pepper, Cinnamon, and Nutmeg to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a velvety, warming bowl of roasted butternut squash soup with a creamy twist! The natural sweetness of roasted squash mingles with savory chickpeas and a light blend of Greek yogurt and aromatic seasonings for a comforting meal that satisfies both taste and nutritional needs.

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NUTRITION

Protein

39.9g

Fat

7.7g

Carbs

71g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

150g Chickpeas (canned, drained)

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

50g Red Onion

2 cloves Garlic

2 cups Low Sodium Vegetable Broth

Salt, Pepper, Cinnamon, and Nutmeg to taste

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PREPARATION

1
Preheat your oven to 400°F. Peel, cube, and toss the butternut squash with a dash of olive oil, salt, pepper, and a pinch of cinnamon and nutmeg.
2
Roast the squash on a baking sheet for 25-30 minutes until tender and caramelized.
3
While the squash roasts, heat a small pot and add 1 tsp of olive oil. Sauté the chopped red onion and minced garlic until softened and fragrant.
4
Add the roasted squash, chickpeas, and vegetable broth to the pot. Bring to a simmer and let cook for 5-7 minutes to blend the flavors.
5
Remove from heat and stir in the nonfat Greek yogurt until the soup is creamy and smooth. Use an immersion blender if you prefer a silkier texture.
6
Season the soup with additional salt, pepper, cinnamon, and nutmeg to taste. Serve warm and enjoy!