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 velvety warmth of roasted butternut squash blended into a smooth, creamy soup. Enhanced with aromatic garlic and onion, this dish is brightened with a touch of olive oil and enriched with protein-packed chickpeas and a dollop of non-fat Greek yogurt, making it a satisfying option for any meal of the day.

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NUTRITION

582kcal
Protein
35.5g
Fat
16.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium Onion

1 tbsp Olive Oil

2 cloves Garlic

2 cups Vegetable Broth

1/2 cup Chickpeas

8 oz Non-Fat Plain Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread it on a baking tray.

  • 2

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

  • 3

    In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant.

  • 4

    Add the roasted butternut squash to the pot along with the vegetable broth and chickpeas. Bring to a simmer and let it cook for 10 minutes to meld the flavors.

  • 5

    Using an immersion blender (or a countertop blender in batches), puree the soup until smooth.

  • 6

    Stir in the Greek yogurt to add creaminess and extra protein, and adjust seasoning with salt and pepper as needed.

  • 7

    Serve hot, garnished with an extra dollop of Greek yogurt or a sprinkle of black pepper if desired.

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 velvety warmth of roasted butternut squash blended into a smooth, creamy soup. Enhanced with aromatic garlic and onion, this dish is brightened with a touch of olive oil and enriched with protein-packed chickpeas and a dollop of non-fat Greek yogurt, making it a satisfying option for any meal of the day.

NUTRITION

582kcal
Protein
35.5g
Fat
16.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium Onion

1 tbsp Olive Oil

2 cloves Garlic

2 cups Vegetable Broth

1/2 cup Chickpeas

8 oz Non-Fat Plain Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread it on a baking tray.

  • 2

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

  • 3

    In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant.

  • 4

    Add the roasted butternut squash to the pot along with the vegetable broth and chickpeas. Bring to a simmer and let it cook for 10 minutes to meld the flavors.

  • 5

    Using an immersion blender (or a countertop blender in batches), puree the soup until smooth.

  • 6

    Stir in the Greek yogurt to add creaminess and extra protein, and adjust seasoning with salt and pepper as needed.

  • 7

    Serve hot, garnished with an extra dollop of Greek yogurt or a sprinkle of black pepper if desired.