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

A velvety and aromatic soup featuring roasted butternut squash, caramelized red onions, and garlic, blended with a touch of nonfat Greek yogurt and creamy cannellini beans. Finished with a hint of nutmeg, this soup delivers a comforting, savory experience perfect for any meal.

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NUTRITION

552kcal
Protein
36.4g
Fat
15.8g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (400g)

1 small Red Onion (70g)

2 cloves Garlic (6g total)

1 tbsp Olive Oil (14g)

2 cups Low Sodium Chicken Broth (480g)

1 cup Nonfat Greek Yogurt (227g)

0.75 cup Cannellini Beans (170g)

Pinch of Nutmeg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Slice the red onion into wedges and peel the garlic cloves.

  • 3

    Toss the squash cubes, red onion, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

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

  • 5

    In a large pot, pour in the chicken broth and add the roasted vegetables. Bring to a simmer over medium heat.

  • 6

    Use an immersion blender to blend the mixture until smooth, or transfer in batches to a countertop blender. Return to the pot.

  • 7

    Stir in the nonfat Greek yogurt and cannellini beans. Warm the soup gently over low heat without boiling, to maintain creaminess.

  • 8

    Add a pinch of nutmeg and adjust salt and pepper to taste. Serve warm and enjoy the comforting flavors.

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

A velvety and aromatic soup featuring roasted butternut squash, caramelized red onions, and garlic, blended with a touch of nonfat Greek yogurt and creamy cannellini beans. Finished with a hint of nutmeg, this soup delivers a comforting, savory experience perfect for any meal.

NUTRITION

552kcal
Protein
36.4g
Fat
15.8g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (400g)

1 small Red Onion (70g)

2 cloves Garlic (6g total)

1 tbsp Olive Oil (14g)

2 cups Low Sodium Chicken Broth (480g)

1 cup Nonfat Greek Yogurt (227g)

0.75 cup Cannellini Beans (170g)

Pinch of Nutmeg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Slice the red onion into wedges and peel the garlic cloves.

  • 3

    Toss the squash cubes, red onion, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

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

  • 5

    In a large pot, pour in the chicken broth and add the roasted vegetables. Bring to a simmer over medium heat.

  • 6

    Use an immersion blender to blend the mixture until smooth, or transfer in batches to a countertop blender. Return to the pot.

  • 7

    Stir in the nonfat Greek yogurt and cannellini beans. Warm the soup gently over low heat without boiling, to maintain creaminess.

  • 8

    Add a pinch of nutmeg and adjust salt and pepper to taste. Serve warm and enjoy the comforting flavors.