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 roasted butternut squash blended with cannellini beans and a hint of coconut milk, crowned with a dollop of protein-packed Greek yogurt for extra creaminess and nutritional balance. This warm bowl is perfect for any meal, delivering a satisfying blend of flavors and textures.

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NUTRITION

559kcal
Protein
35.1g
Fat
18.6g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Yellow Onion

3 cloves Garlic

1 tbsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/4 cup Light Coconut Milk

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, salt, and pepper, and spread out on a baking sheet.

  • 3

    Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash roasts, dice the onion and mince the garlic.

  • 5

    In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 6

    Add the roasted butternut squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer.

  • 7

    Stir in the light coconut milk and blend the mixture using an immersion blender until smooth and creamy.

  • 8

    Season the soup with additional salt and pepper to taste.

  • 9

    Ladle the soup into bowls and top each serving with a dollop of nonfat Greek yogurt for extra creaminess and protein.

  • 10

    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 roasted butternut squash blended with cannellini beans and a hint of coconut milk, crowned with a dollop of protein-packed Greek yogurt for extra creaminess and nutritional balance. This warm bowl is perfect for any meal, delivering a satisfying blend of flavors and textures.

NUTRITION

559kcal
Protein
35.1g
Fat
18.6g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Yellow Onion

3 cloves Garlic

1 tbsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/4 cup Light Coconut Milk

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, salt, and pepper, and spread out on a baking sheet.

  • 3

    Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash roasts, dice the onion and mince the garlic.

  • 5

    In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 6

    Add the roasted butternut squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer.

  • 7

    Stir in the light coconut milk and blend the mixture using an immersion blender until smooth and creamy.

  • 8

    Season the soup with additional salt and pepper to taste.

  • 9

    Ladle the soup into bowls and top each serving with a dollop of nonfat Greek yogurt for extra creaminess and protein.

  • 10

    Serve warm and enjoy!