Healthy Creamy Roasted Butternut Squash Soup

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

Healthy Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Roasted Butternut Squash Soup

A velvety roasted butternut squash soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans. Perfectly seasoned with garlic, onion, and a hint of nutmeg, this soup delivers comforting warmth along with a balanced protein boost to fuel your day.

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NUTRITION

557kcal
Protein
37.7g
Fat
5.4g
Carbs
96.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut Squash (roasted)

1 medium Yellow Onion

3 cloves Garlic

2 cups Vegetable Broth

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Nutmeg

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into even pieces.

  • 2

    Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet lined with parchment paper.

  • 3

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

  • 4

    While the squash roasts, finely chop the yellow onion and mince the garlic.

  • 5

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for an additional minute.

  • 6

    Add the roasted squash, vegetable broth, and cannellini beans to the pot. Bring the mixture to a simmer for about 5 minutes to meld the flavors.

  • 7

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. For an extra silky texture, you can blend in batches using a countertop blender.

  • 8

    Return the soup to low heat and stir in the nonfat Greek yogurt gradually, ensuring the soup is warm but not boiling to prevent curdling.

  • 9

    Season with nutmeg, additional salt, and pepper as needed. Serve immediately and enjoy your healthy, protein-packed creamy roasted butternut squash soup.

Healthy Creamy Roasted Butternut Squash Soup

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

Healthy Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Roasted Butternut Squash Soup

A velvety roasted butternut squash soup with a creamy twist from nonfat Greek yogurt and hearty cannellini beans. Perfectly seasoned with garlic, onion, and a hint of nutmeg, this soup delivers comforting warmth along with a balanced protein boost to fuel your day.

NUTRITION

557kcal
Protein
37.7g
Fat
5.4g
Carbs
96.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Butternut Squash (roasted)

1 medium Yellow Onion

3 cloves Garlic

2 cups Vegetable Broth

1/2 cup Cannellini Beans

1 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into even pieces.

  • 2

    Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet lined with parchment paper.

  • 3

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

  • 4

    While the squash roasts, finely chop the yellow onion and mince the garlic.

  • 5

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for an additional minute.

  • 6

    Add the roasted squash, vegetable broth, and cannellini beans to the pot. Bring the mixture to a simmer for about 5 minutes to meld the flavors.

  • 7

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. For an extra silky texture, you can blend in batches using a countertop blender.

  • 8

    Return the soup to low heat and stir in the nonfat Greek yogurt gradually, ensuring the soup is warm but not boiling to prevent curdling.

  • 9

    Season with nutmeg, additional salt, and pepper as needed. Serve immediately and enjoy your healthy, protein-packed creamy roasted butternut squash soup.