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 warm and velvety texture of roasted butternut squash blended into a silky soup. Enhanced with a tangy swirl of nonfat Greek yogurt and hearty cannellini beans, this comforting bowl is perfectly spiced with garlic, onion, and aromatic nutmeg. Enjoy a nutritious, protein-rich bowl that soothes the soul.

Try 3 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
37.1g
Fat
13.4g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Yellow Onion

2 cloves Garlic

0.5 tbsp Olive Oil

1 cup Vegetable Broth

1 cup Nonfat Greek Yogurt

0.5 cup Cannellini Beans

1 tbsp Hemp Seeds

0.5 tsp Nutmeg

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash.

  • 2

    Toss the squash with olive oil, a pinch of salt, and black pepper. Spread it on a baking tray alongside the roughly chopped yellow onion.

  • 3

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

  • 4

    In a pot, sauté the minced garlic (from 2 cloves) for about a minute until fragrant.

  • 5

    Add the roasted squash and onion to the pot and pour in the vegetable broth. Bring to a simmer for 5 minutes to meld the flavors.

  • 6

    Using an immersion blender (or transferring in batches to a blender), puree the mixture until smooth.

  • 7

    Stir in the nonfat Greek yogurt and the rinsed cannellini beans, then heat gently without boiling to retain creaminess.

  • 8

    Season with nutmeg, additional salt, and black pepper to taste.

  • 9

    Serve warm with a sprinkle of hemp seeds on top for added texture and protein.

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 warm and velvety texture of roasted butternut squash blended into a silky soup. Enhanced with a tangy swirl of nonfat Greek yogurt and hearty cannellini beans, this comforting bowl is perfectly spiced with garlic, onion, and aromatic nutmeg. Enjoy a nutritious, protein-rich bowl that soothes the soul.

NUTRITION

555kcal
Protein
37.1g
Fat
13.4g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 medium Yellow Onion

2 cloves Garlic

0.5 tbsp Olive Oil

1 cup Vegetable Broth

1 cup Nonfat Greek Yogurt

0.5 cup Cannellini Beans

1 tbsp Hemp Seeds

0.5 tsp Nutmeg

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash.

  • 2

    Toss the squash with olive oil, a pinch of salt, and black pepper. Spread it on a baking tray alongside the roughly chopped yellow onion.

  • 3

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

  • 4

    In a pot, sauté the minced garlic (from 2 cloves) for about a minute until fragrant.

  • 5

    Add the roasted squash and onion to the pot and pour in the vegetable broth. Bring to a simmer for 5 minutes to meld the flavors.

  • 6

    Using an immersion blender (or transferring in batches to a blender), puree the mixture until smooth.

  • 7

    Stir in the nonfat Greek yogurt and the rinsed cannellini beans, then heat gently without boiling to retain creaminess.

  • 8

    Season with nutmeg, additional salt, and black pepper to taste.

  • 9

    Serve warm with a sprinkle of hemp seeds on top for added texture and protein.