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

Enjoy a velvety bowl of roasted butternut squash soup accentuated with white beans and a dollop of nonfat Greek yogurt. This comforting, creamy soup balances sweet roasted squash with savory aromatics, making it a delightful meal that feels both indulgent and nourishing.

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NUTRITION

546kcal
Protein
40.1g
Fat
8.4g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (250g)

1/2 tbsp Olive Oil

1 small Onion (70g)

2 cloves Garlic (12g total)

2 cups Vegetable Broth

1 cup White Beans (170g)

200g Nonfat Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash. Toss the cubes lightly with a pinch of salt and half a tablespoon of olive oil.

  • 3

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

  • 4

    Meanwhile, finely chop the small onion and garlic. In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until softened and fragrant.

  • 5

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 5 minutes to blend the flavors.

  • 6

    Remove the pot from heat and use an immersion blender (or regular blender in batches) to purée the soup until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until the soup achieves a velvety consistency. Adjust salt and pepper to taste.

  • 8

    Reheat gently if needed, then serve warm and enjoy your nourishing bowl of creamy roasted butternut squash soup.

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

Enjoy a velvety bowl of roasted butternut squash soup accentuated with white beans and a dollop of nonfat Greek yogurt. This comforting, creamy soup balances sweet roasted squash with savory aromatics, making it a delightful meal that feels both indulgent and nourishing.

NUTRITION

546kcal
Protein
40.1g
Fat
8.4g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (250g)

1/2 tbsp Olive Oil

1 small Onion (70g)

2 cloves Garlic (12g total)

2 cups Vegetable Broth

1 cup White Beans (170g)

200g Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash. Toss the cubes lightly with a pinch of salt and half a tablespoon of olive oil.

  • 3

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

  • 4

    Meanwhile, finely chop the small onion and garlic. In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until softened and fragrant.

  • 5

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 5 minutes to blend the flavors.

  • 6

    Remove the pot from heat and use an immersion blender (or regular blender in batches) to purée the soup until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until the soup achieves a velvety consistency. Adjust salt and pepper to taste.

  • 8

    Reheat gently if needed, then serve warm and enjoy your nourishing bowl of creamy roasted butternut squash soup.