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, roasted butternut squash soup with a delightful creamy twist from nonfat Greek yogurt and white beans. This soothing bowl of comfort food is enhanced with roasted red onion, carrot, garlic, and warming spices, finished with a sprinkle of fresh parsley.

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NUTRITION

556kcal
Protein
35.8g
Fat
15.9g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 small Red Onion

1 medium Carrot

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup White Beans

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt & Black Pepper to taste

1 tbsp Fresh Parsley (chopped)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash, chopped red onion, sliced carrot, and garlic cloves (left whole or slightly crushed) with olive oil, smoked paprika, ground cumin, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for about 25-30 minutes until tender and slightly caramelized. Allow them to cool slightly.

  • 3

    Transfer the roasted vegetables to a large pot. Add the vegetable broth and white beans.

  • 4

    Blend the mixture partially using an immersion blender or counter blender, leaving some texture for a hearty feel.

  • 5

    Stir in the nonfat Greek yogurt until the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.

  • 6

    Warm the soup gently over medium heat without boiling to maintain the creaminess of the yogurt.

  • 7

    Ladle into bowls and garnish with freshly chopped parsley before serving.

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, roasted butternut squash soup with a delightful creamy twist from nonfat Greek yogurt and white beans. This soothing bowl of comfort food is enhanced with roasted red onion, carrot, garlic, and warming spices, finished with a sprinkle of fresh parsley.

NUTRITION

556kcal
Protein
35.8g
Fat
15.9g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 small Red Onion

1 medium Carrot

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup White Beans

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

Salt & Black Pepper to taste

1 tbsp Fresh Parsley (chopped)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash, chopped red onion, sliced carrot, and garlic cloves (left whole or slightly crushed) with olive oil, smoked paprika, ground cumin, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for about 25-30 minutes until tender and slightly caramelized. Allow them to cool slightly.

  • 3

    Transfer the roasted vegetables to a large pot. Add the vegetable broth and white beans.

  • 4

    Blend the mixture partially using an immersion blender or counter blender, leaving some texture for a hearty feel.

  • 5

    Stir in the nonfat Greek yogurt until the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.

  • 6

    Warm the soup gently over medium heat without boiling to maintain the creaminess of the yogurt.

  • 7

    Ladle into bowls and garnish with freshly chopped parsley before serving.