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, heartwarming bowl of roasted butternut squash soup enriched with protein-packed Greek yogurt and creamy cannellini beans. This comforting, lightly spiced soup is perfect any time of day, delivering a satisfying blend of sweet roasted squash, aromatic garlic and onion, and a creamy finish that ties all flavors together.

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NUTRITION

501kcal
Protein
36.7g
Fat
6.9g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

400 grams Butternut Squash

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1 cup Low Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into roughly 1-inch pieces.

  • 2

    Toss the squash cubes lightly with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

  • 3

    Meanwhile, roughly chop the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until they become soft and translucent.

  • 4

    Add the roasted butternut squash, cannellini beans, low sodium chicken broth, and unsweetened almond milk to the pot. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer for about 5 minutes, allowing the flavors to meld.

  • 6

    Remove the pot from heat and use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth, leaving a few chunks for texture if desired.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy, rich consistency. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm, garnished with a drizzle of extra olive oil or a sprinkle of fresh herbs 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

Enjoy a velvety, heartwarming bowl of roasted butternut squash soup enriched with protein-packed Greek yogurt and creamy cannellini beans. This comforting, lightly spiced soup is perfect any time of day, delivering a satisfying blend of sweet roasted squash, aromatic garlic and onion, and a creamy finish that ties all flavors together.

NUTRITION

501kcal
Protein
36.7g
Fat
6.9g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

400 grams Butternut Squash

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1 cup Low Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash into roughly 1-inch pieces.

  • 2

    Toss the squash cubes lightly with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

  • 3

    Meanwhile, roughly chop the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until they become soft and translucent.

  • 4

    Add the roasted butternut squash, cannellini beans, low sodium chicken broth, and unsweetened almond milk to the pot. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer for about 5 minutes, allowing the flavors to meld.

  • 6

    Remove the pot from heat and use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth, leaving a few chunks for texture if desired.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy, rich consistency. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm, garnished with a drizzle of extra olive oil or a sprinkle of fresh herbs if desired.