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 warm, velvety texture of roasted butternut squash blended with savory cannellini beans and a hint of aromatic spices. Topped with a dollop of tangy nonfat Greek yogurt, this soup offers a delightful balance of sweet roasted notes, creaminess, and a gentle kick of spice perfect for any time of the day.

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NUTRITION

634kcal
Protein
32.4g
Fat
18.7g
Carbs
84.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g)

1/2 medium Red Onion (50g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240ml)

1/2 cup Light Coconut Milk (120ml)

1 cup Cannellini Beans (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil

Salt, Pepper, and Nutmeg to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a pinch of nutmeg.

  • 3

    Spread the squash cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash is roasting, roughly chop the red onion and mince the garlic.

  • 5

    In a large pot, heat a drizzle of olive oil over medium heat and sauté the red onion and garlic until softened and fragrant, about 3-4 minutes.

  • 6

    Add the roasted butternut squash to the pot along with the vegetable broth and cannellini beans.

  • 7

    Bring the mixture to a simmer and let it cook for 5-7 minutes to blend the flavors.

  • 8

    Remove the pot from heat and blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer in batches to a countertop blender.

  • 9

    Return the blended soup to low heat. Stir in the light coconut milk, adjusting seasoning with salt, pepper, and a touch more nutmeg if desired.

  • 10

    Serve the soup warm, topped 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 warm, velvety texture of roasted butternut squash blended with savory cannellini beans and a hint of aromatic spices. Topped with a dollop of tangy nonfat Greek yogurt, this soup offers a delightful balance of sweet roasted notes, creaminess, and a gentle kick of spice perfect for any time of the day.

NUTRITION

634kcal
Protein
32.4g
Fat
18.7g
Carbs
84.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g)

1/2 medium Red Onion (50g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240ml)

1/2 cup Light Coconut Milk (120ml)

1 cup Cannellini Beans (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil

Salt, Pepper, and Nutmeg to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and a pinch of nutmeg.

  • 3

    Spread the squash cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash is roasting, roughly chop the red onion and mince the garlic.

  • 5

    In a large pot, heat a drizzle of olive oil over medium heat and sauté the red onion and garlic until softened and fragrant, about 3-4 minutes.

  • 6

    Add the roasted butternut squash to the pot along with the vegetable broth and cannellini beans.

  • 7

    Bring the mixture to a simmer and let it cook for 5-7 minutes to blend the flavors.

  • 8

    Remove the pot from heat and blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer in batches to a countertop blender.

  • 9

    Return the blended soup to low heat. Stir in the light coconut milk, adjusting seasoning with salt, pepper, and a touch more nutmeg if desired.

  • 10

    Serve the soup warm, topped with a dollop of nonfat Greek yogurt for added creaminess and protein.