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

Savor a velvety roasted butternut squash soup enriched with hearty white beans and a dollop of creamy Greek yogurt. Roasted to perfection with aromatic garlic and onions, this soup balances natural sweetness with a subtle tang, making it a superb choice for a light yet satisfying meal.

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NUTRITION

545kcal
Protein
33.3g
Fat
6.2g
Carbs
92.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~500g)

1 cup cooked White Beans (~240g)

6 oz Plain Non-Fat Greek Yogurt (~170g)

1 cup Low-Sodium Vegetable Broth (~240ml)

1 small Yellow Onion (~70g)

2 Garlic Cloves

1 tsp Olive Oil

1/2 tsp Ground Nutmeg

1/2 tsp Cinnamon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash.

  • 2

    Toss the squash cubes with olive oil, salt, pepper, ground nutmeg, and cinnamon. Spread evenly on a baking sheet.

  • 3

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

  • 4

    Meanwhile, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until soft and fragrant.

  • 5

    Add the roasted squash cubes, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 5-10 minutes to meld the flavors.

  • 6

    Using an immersion blender or transferring in batches to a blender, blend the soup until smooth and creamy.

  • 7

    Stir in the Greek yogurt until well incorporated. Adjust salt and pepper to taste.

  • 8

    Serve warm and enjoy your nutritious and satisfying bowl of creamy 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

Savor a velvety roasted butternut squash soup enriched with hearty white beans and a dollop of creamy Greek yogurt. Roasted to perfection with aromatic garlic and onions, this soup balances natural sweetness with a subtle tang, making it a superb choice for a light yet satisfying meal.

NUTRITION

545kcal
Protein
33.3g
Fat
6.2g
Carbs
92.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~500g)

1 cup cooked White Beans (~240g)

6 oz Plain Non-Fat Greek Yogurt (~170g)

1 cup Low-Sodium Vegetable Broth (~240ml)

1 small Yellow Onion (~70g)

2 Garlic Cloves

1 tsp Olive Oil

1/2 tsp Ground Nutmeg

1/2 tsp Cinnamon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash.

  • 2

    Toss the squash cubes with olive oil, salt, pepper, ground nutmeg, and cinnamon. Spread evenly on a baking sheet.

  • 3

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

  • 4

    Meanwhile, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until soft and fragrant.

  • 5

    Add the roasted squash cubes, white beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 5-10 minutes to meld the flavors.

  • 6

    Using an immersion blender or transferring in batches to a blender, blend the soup until smooth and creamy.

  • 7

    Stir in the Greek yogurt until well incorporated. Adjust salt and pepper to taste.

  • 8

    Serve warm and enjoy your nutritious and satisfying bowl of creamy roasted butternut squash soup.