Creamy Roasted Butternut Squash and Pumpkin Soup

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

Creamy Roasted Butternut Squash and Pumpkin Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash and Pumpkin Soup

A velvety, comforting soup that marries the sweet, roasted flavors of butternut squash with the rich, smooth texture of pumpkin puree. Enhanced with a hint of aromatic garlic and warming spices, and finished with a swirl of nonfat Greek yogurt, this soup offers a perfect balance of creamy indulgence and robust, earthy flavors.

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NUTRITION

562kcal
Protein
36.9g
Fat
8.4g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1 cup Pumpkin Puree

1/3 cup Cooked Chickpeas

1 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1/2 tbsp Olive Oil

1/2 medium Onion, diced

2 cloves Garlic, minced

Seasonings: Salt, Black Pepper, Nutmeg, Cinnamon (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    In a large pot over medium heat, sauté the diced onion and minced garlic until fragrant and soft, about 3-4 minutes.

  • 4

    Add the roasted squash, pumpkin puree, cooked chickpeas, and vegetable broth to the pot. Stir well to combine.

  • 5

    Bring the mixture to a simmer and let cook for about 10 minutes to meld the flavors.

  • 6

    Remove from heat and use an immersion blender to blend the soup until smooth. For extra creaminess, stir in the nonfat Greek yogurt.

  • 7

    Season the soup with additional salt, black pepper, a pinch of nutmeg, and cinnamon to taste. Warm through gently on low heat if necessary.

  • 8

    Serve hot, garnished with a drizzle of Greek yogurt or a sprinkle of extra spices if desired.

Creamy Roasted Butternut Squash and Pumpkin Soup

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

Creamy Roasted Butternut Squash and Pumpkin Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash and Pumpkin Soup

A velvety, comforting soup that marries the sweet, roasted flavors of butternut squash with the rich, smooth texture of pumpkin puree. Enhanced with a hint of aromatic garlic and warming spices, and finished with a swirl of nonfat Greek yogurt, this soup offers a perfect balance of creamy indulgence and robust, earthy flavors.

NUTRITION

562kcal
Protein
36.9g
Fat
8.4g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1 cup Pumpkin Puree

1/3 cup Cooked Chickpeas

1 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1/2 tbsp Olive Oil

1/2 medium Onion, diced

2 cloves Garlic, minced

Seasonings: Salt, Black Pepper, Nutmeg, Cinnamon (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    In a large pot over medium heat, sauté the diced onion and minced garlic until fragrant and soft, about 3-4 minutes.

  • 4

    Add the roasted squash, pumpkin puree, cooked chickpeas, and vegetable broth to the pot. Stir well to combine.

  • 5

    Bring the mixture to a simmer and let cook for about 10 minutes to meld the flavors.

  • 6

    Remove from heat and use an immersion blender to blend the soup until smooth. For extra creaminess, stir in the nonfat Greek yogurt.

  • 7

    Season the soup with additional salt, black pepper, a pinch of nutmeg, and cinnamon to taste. Warm through gently on low heat if necessary.

  • 8

    Serve hot, garnished with a drizzle of Greek yogurt or a sprinkle of extra spices if desired.