Creamy Roasted Butternut Squash Soup with Crispy Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup with Crispy Sage

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Crispy Sage

Savor a velvety, aromatic bowl of roasted butternut squash soup enriched with creamy white beans and a tangy swirl of low-fat Greek yogurt. Finished with crispy sage leaves for a delightful crunch and earthy fragrance, this comforting bowl is a perfect balance of sweet, savory, and herbaceous flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

549kcal
Protein
31.5g
Fat
8.6g
Carbs
91.2g

SERVINGS

1 serving

INGREDIENTS

600g Butternut Squash, peeled and cubed

1 medium Yellow Onion, chopped

2 Garlic Cloves, minced

2 cups Low Sodium Vegetable Broth

0.75 cup cooked White Beans

150g Low-Fat Greek Yogurt

0.5 tbsp Olive Oil

10 Fresh Sage Leaves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook until fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the vegetable broth and white beans. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.

  • 4

    Using an immersion blender, blend the soup until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    In a small pan, quickly fry the fresh sage leaves in a tiny bit of olive oil until they become crispy. Remove and set aside.

  • 6

    Serve the soup in bowls, adding a dollop of low-fat Greek yogurt on top for creaminess and garnish with the crispy sage leaves. Enjoy hot.

Creamy Roasted Butternut Squash Soup with Crispy Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup with Crispy Sage

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Crispy Sage

Savor a velvety, aromatic bowl of roasted butternut squash soup enriched with creamy white beans and a tangy swirl of low-fat Greek yogurt. Finished with crispy sage leaves for a delightful crunch and earthy fragrance, this comforting bowl is a perfect balance of sweet, savory, and herbaceous flavors.

NUTRITION

549kcal
Protein
31.5g
Fat
8.6g
Carbs
91.2g

SERVINGS

1 serving

INGREDIENTS

600g Butternut Squash, peeled and cubed

1 medium Yellow Onion, chopped

2 Garlic Cloves, minced

2 cups Low Sodium Vegetable Broth

0.75 cup cooked White Beans

150g Low-Fat Greek Yogurt

0.5 tbsp Olive Oil

10 Fresh Sage Leaves

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook until fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the vegetable broth and white beans. Bring the mixture to a simmer and let it cook for 10 minutes to blend the flavors.

  • 4

    Using an immersion blender, blend the soup until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    In a small pan, quickly fry the fresh sage leaves in a tiny bit of olive oil until they become crispy. Remove and set aside.

  • 6

    Serve the soup in bowls, adding a dollop of low-fat Greek yogurt on top for creaminess and garnish with the crispy sage leaves. Enjoy hot.