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 roasted butternut squash soup with a protein boost from white beans and nonfat Greek yogurt. Fragrant spices like cinnamon and nutmeg add warmth, while a drizzle of olive oil enriches the flavors. Perfect for any meal of the day, this soup offers a balanced, satisfying bowl with a creamy texture and subtle sweetness.

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NUTRITION

406kcal
Protein
35.3g
Fat
5.2g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

0.75 cup Cannellini Beans (130g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Sodium Chicken Broth (240g)

0.25 cup diced Yellow Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

Salt, Pepper, Cinnamon, and Nutmeg to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat a small amount of olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the low-sodium chicken broth and the cannellini beans. Bring the mixture to a gentle simmer.

  • 4

    Allow simmering for about 10 minutes to let the flavors meld together.

  • 5

    Turn off the heat and use an immersion blender (or transfer carefully in batches to a blender) to blend the soup until smooth and creamy.

  • 6

    Stir in the nonfat Greek yogurt and a pinch of cinnamon and nutmeg to add warmth and depth to the flavor. Adjust seasoning with salt and pepper as needed.

  • 7

    Warm the soup slightly if necessary before serving. Enjoy your creamy, protein-boosted roasted butternut squash soup!

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 roasted butternut squash soup with a protein boost from white beans and nonfat Greek yogurt. Fragrant spices like cinnamon and nutmeg add warmth, while a drizzle of olive oil enriches the flavors. Perfect for any meal of the day, this soup offers a balanced, satisfying bowl with a creamy texture and subtle sweetness.

NUTRITION

406kcal
Protein
35.3g
Fat
5.2g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (205g)

0.75 cup Cannellini Beans (130g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Sodium Chicken Broth (240g)

0.25 cup diced Yellow Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

Salt, Pepper, Cinnamon, and Nutmeg to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat a small amount of olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the low-sodium chicken broth and the cannellini beans. Bring the mixture to a gentle simmer.

  • 4

    Allow simmering for about 10 minutes to let the flavors meld together.

  • 5

    Turn off the heat and use an immersion blender (or transfer carefully in batches to a blender) to blend the soup until smooth and creamy.

  • 6

    Stir in the nonfat Greek yogurt and a pinch of cinnamon and nutmeg to add warmth and depth to the flavor. Adjust seasoning with salt and pepper as needed.

  • 7

    Warm the soup slightly if necessary before serving. Enjoy your creamy, protein-boosted roasted butternut squash soup!