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 the velvety, rich flavors of roasted butternut squash blended with aromatic spices and a hint of white bean creaminess. Finished with a cool dollop of nonfat Greek yogurt, this soup balances sweetness with a creamy texture, making it a nourishing meal perfect for any time of the day.

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NUTRITION

488kcal
Protein
32.5g
Fat
5.3g
Carbs
86.7g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1/2 cup Cannellini Beans (drained)

1 medium Onion

2 cloves Garlic

2 cups Low Sodium Vegetable Broth

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1/4 tsp Nutmeg

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the squash in the oven for 25-30 minutes until soft and caramelized on the edges.

  • 4

    Meanwhile, in a heavy saucepan, heat a teaspoon of olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion becomes translucent.

  • 5

    Add the roasted squash (reserve any juices from the baking sheet), drained cannellini beans, and vegetable broth to the saucepan.

  • 6

    Bring the mixture to a simmer, then add a pinch of nutmeg and adjust salt and pepper to taste.

  • 7

    Blend the mixture using an immersion blender or a countertop blender until smooth and creamy.

  • 8

    Return the soup to the pan if using a countertop blender, gently reheat if necessary, and serve in bowls.

  • 9

    Top each serving with a dollop of nonfat Greek yogurt for added creaminess and protein.

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 the velvety, rich flavors of roasted butternut squash blended with aromatic spices and a hint of white bean creaminess. Finished with a cool dollop of nonfat Greek yogurt, this soup balances sweetness with a creamy texture, making it a nourishing meal perfect for any time of the day.

NUTRITION

488kcal
Protein
32.5g
Fat
5.3g
Carbs
86.7g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1/2 cup Cannellini Beans (drained)

1 medium Onion

2 cloves Garlic

2 cups Low Sodium Vegetable Broth

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1/4 tsp Nutmeg

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the squash in the oven for 25-30 minutes until soft and caramelized on the edges.

  • 4

    Meanwhile, in a heavy saucepan, heat a teaspoon of olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion becomes translucent.

  • 5

    Add the roasted squash (reserve any juices from the baking sheet), drained cannellini beans, and vegetable broth to the saucepan.

  • 6

    Bring the mixture to a simmer, then add a pinch of nutmeg and adjust salt and pepper to taste.

  • 7

    Blend the mixture using an immersion blender or a countertop blender until smooth and creamy.

  • 8

    Return the soup to the pan if using a countertop blender, gently reheat if necessary, and serve in bowls.

  • 9

    Top each serving with a dollop of nonfat Greek yogurt for added creaminess and protein.