Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cubed butternut squash (~300g); 1 cup nonfat Greek yogurt; 0.5 cup cooked chickpeas; 0.5 medium diced onion; 2 cloves minced garlic; 1 cup vegetable broth; 1 tbsp olive oil; Salt & pepper to taste; 0.5 tsp cinnamon

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Savor the velvety smoothness of roasted butternut squash blended with aromatic garlic and onions, uplifted by a creamy dollop of nonfat Greek yogurt and hearty chickpeas. This warming bowl of soup perfectly balances sweet and savory, making it a comforting meal for any time of day.

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NUTRITION

Protein

34g

Fat

15.9g

Carbs

69.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cubed butternut squash (~300g)

1 cup nonfat Greek yogurt

0.5 cup cooked chickpeas

0.5 medium diced onion

2 cloves minced garlic

1 cup vegetable broth

1 tbsp olive oil

Salt & pepper to taste

0.5 tsp cinnamon

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PREPARATION

1
Preheat the oven to 400°F.
2
Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon, and spread on a baking sheet.
3
Roast the squash for 25-30 minutes until tender and slightly caramelized.
4
In a pot, sauté diced onion and minced garlic over medium heat until soft and fragrant.
5
Add the roasted squash and vegetable broth to the pot. Bring to a simmer and let cook for 5 minutes.
6
Transfer the mixture to a blender and blend until smooth. If necessary, add a bit more broth to reach desired consistency.
7
Return the blended soup to the pot over low heat, stir in the Greek yogurt and chickpeas, and heat gently without boiling to preserve the creaminess.
8
Adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy.