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

A velvety, comforting roasted butternut squash soup that's perfectly spiced and blended with creamy nonfat Greek yogurt and hearty cannellini beans to deliver a satisfying protein boost. Enjoy the warm flavors of caramelized squash, aromatic garlic, and subtle hints of nutmeg and thyme in every spoonful.

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NUTRITION

501kcal
Protein
31.5g
Fat
8.1g
Carbs
86.7g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

70g White Onion

1 medium Carrot

2 cloves Garlic

0.5 tbsp Olive Oil

1.5 cups Vegetable Broth

0.75 cup Cannellini Beans

0.5 cup Nonfat Greek Yogurt

Spices to taste (Salt, Black Pepper, Nutmeg, Thyme)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and cube the butternut squash, slice the onion, and chop the carrot into uniform pieces.

  • 3

    In a bowl, toss the squash, onion, carrot, and garlic with olive oil and a pinch of salt and pepper. Arrange them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, until tender and slightly caramelized.

  • 5

    Transfer the roasted vegetables to a large pot and add the vegetable broth and cannellini beans.

  • 6

    Bring the mixture to a simmer over medium heat for 5 minutes. Remove from heat and blend until smooth using an immersion blender or a countertop blender.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with salt, pepper, a pinch of nutmeg, and thyme to taste.

  • 8

    Serve warm and enjoy the rich, creamy flavor and nutritional boost of protein and fiber.

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

A velvety, comforting roasted butternut squash soup that's perfectly spiced and blended with creamy nonfat Greek yogurt and hearty cannellini beans to deliver a satisfying protein boost. Enjoy the warm flavors of caramelized squash, aromatic garlic, and subtle hints of nutmeg and thyme in every spoonful.

NUTRITION

501kcal
Protein
31.5g
Fat
8.1g
Carbs
86.7g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

70g White Onion

1 medium Carrot

2 cloves Garlic

0.5 tbsp Olive Oil

1.5 cups Vegetable Broth

0.75 cup Cannellini Beans

0.5 cup Nonfat Greek Yogurt

Spices to taste (Salt, Black Pepper, Nutmeg, Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and cube the butternut squash, slice the onion, and chop the carrot into uniform pieces.

  • 3

    In a bowl, toss the squash, onion, carrot, and garlic with olive oil and a pinch of salt and pepper. Arrange them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, until tender and slightly caramelized.

  • 5

    Transfer the roasted vegetables to a large pot and add the vegetable broth and cannellini beans.

  • 6

    Bring the mixture to a simmer over medium heat for 5 minutes. Remove from heat and blend until smooth using an immersion blender or a countertop blender.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with salt, pepper, a pinch of nutmeg, and thyme to taste.

  • 8

    Serve warm and enjoy the rich, creamy flavor and nutritional boost of protein and fiber.