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 bowl of roasted butternut squash soup blended with protein-packed chickpeas, silken tofu, and a touch of nonfat Greek yogurt. This balanced recipe delivers a creamy texture with subtle hints of spices, making it a wholesome option for any meal of the day.

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NUTRITION

584kcal
Protein
33.5g
Fat
13.3g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 cup Chickpeas (cooked)

200g Silken Tofu

1 cup Baby Spinach

1/2 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

1 tsp Olive Oil

1 small Yellow Onion

2 cloves Garlic

Seasonings: Salt, Pepper, Nutmeg, Cinnamon

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, seed, and dice the butternut squash into 1-inch cubes, and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    In a large pot, heat a splash of olive oil over medium heat. Add the chopped yellow onion and minced garlic, and cook until softened and fragrant, about 5 minutes.

  • 4

    Add the roasted butternut squash, chickpeas, and vegetable broth to the pot. Bring to a simmer and let cook for another 10 minutes to meld the flavors.

  • 5

    Stir in the baby spinach and allow it to wilt for 2 minutes.

  • 6

    Transfer the soup mixture into a blender in batches. Add the silken tofu and nonfat Greek yogurt, and a pinch of nutmeg and cinnamon. Blend until smooth and creamy. Return all the soup to the pot. (Alternatively, use an immersion blender directly in the pot.)

  • 7

    Taste and adjust seasonings with extra salt and pepper if needed. Warm the soup through over low heat if necessary before serving.

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 bowl of roasted butternut squash soup blended with protein-packed chickpeas, silken tofu, and a touch of nonfat Greek yogurt. This balanced recipe delivers a creamy texture with subtle hints of spices, making it a wholesome option for any meal of the day.

NUTRITION

584kcal
Protein
33.5g
Fat
13.3g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 cup Chickpeas (cooked)

200g Silken Tofu

1 cup Baby Spinach

1/2 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

1 tsp Olive Oil

1 small Yellow Onion

2 cloves Garlic

Seasonings: Salt, Pepper, Nutmeg, Cinnamon

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, seed, and dice the butternut squash into 1-inch cubes, and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    In a large pot, heat a splash of olive oil over medium heat. Add the chopped yellow onion and minced garlic, and cook until softened and fragrant, about 5 minutes.

  • 4

    Add the roasted butternut squash, chickpeas, and vegetable broth to the pot. Bring to a simmer and let cook for another 10 minutes to meld the flavors.

  • 5

    Stir in the baby spinach and allow it to wilt for 2 minutes.

  • 6

    Transfer the soup mixture into a blender in batches. Add the silken tofu and nonfat Greek yogurt, and a pinch of nutmeg and cinnamon. Blend until smooth and creamy. Return all the soup to the pot. (Alternatively, use an immersion blender directly in the pot.)

  • 7

    Taste and adjust seasonings with extra salt and pepper if needed. Warm the soup through over low heat if necessary before serving.