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 a velvety, heartwarming bowl of roasted butternut squash soup with a creamy twist. Sweet, caramelized squash merges with aromatic onions and garlic, enhanced by a smooth blend of white cannellini beans and Greek yogurt to deliver a beautifully balanced, protein-rich, and comforting meal.

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NUTRITION

562kcal
Protein
32.9g
Fat
16.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

3 cups cubed Butternut Squash

1 cup Cannellini Beans

1 medium Yellow Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

0.5 cup Nonfat Greek Yogurt

1 tablespoon Olive Oil

Salt & Pepper to taste

0.5 teaspoon Nutmeg

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the squash for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.

  • 4

    In a large pot, heat a drizzle of olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.

  • 5

    Add minced garlic and cook for another minute until fragrant.

  • 6

    Add the roasted squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer.

  • 7

    Season with salt, pepper, and a pinch of nutmeg. Let simmer for 10 minutes to meld the flavors.

  • 8

    Remove the pot from heat and use an immersion blender to blend until smooth, or transfer in batches to a countertop blender.

  • 9

    Stir in the nonfat Greek yogurt until fully incorporated for a creamy texture.

  • 10

    Taste and adjust seasoning if necessary. Serve warm and enjoy your nutrient-packed, 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

Savor a velvety, heartwarming bowl of roasted butternut squash soup with a creamy twist. Sweet, caramelized squash merges with aromatic onions and garlic, enhanced by a smooth blend of white cannellini beans and Greek yogurt to deliver a beautifully balanced, protein-rich, and comforting meal.

NUTRITION

562kcal
Protein
32.9g
Fat
16.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

3 cups cubed Butternut Squash

1 cup Cannellini Beans

1 medium Yellow Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

0.5 cup Nonfat Greek Yogurt

1 tablespoon Olive Oil

Salt & Pepper to taste

0.5 teaspoon Nutmeg

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the squash for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.

  • 4

    In a large pot, heat a drizzle of olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.

  • 5

    Add minced garlic and cook for another minute until fragrant.

  • 6

    Add the roasted squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer.

  • 7

    Season with salt, pepper, and a pinch of nutmeg. Let simmer for 10 minutes to meld the flavors.

  • 8

    Remove the pot from heat and use an immersion blender to blend until smooth, or transfer in batches to a countertop blender.

  • 9

    Stir in the nonfat Greek yogurt until fully incorporated for a creamy texture.

  • 10

    Taste and adjust seasoning if necessary. Serve warm and enjoy your nutrient-packed, creamy roasted butternut squash soup.