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 roasted butternut squash soup blended to silky perfection with white beans, silken tofu, and a touch of creamy nonfat Greek yogurt. This comforting bowl is lightly finished with a drizzle of olive oil, offering a balanced mix of natural sweetness and savory depth that's warming and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

519kcal
Protein
38.5g
Fat
12.8g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup diced butternut squash (~205g)

1/2 cup cooked white beans (~125g)

1/2 medium yellow onion, chopped (~55g)

1 clove garlic, minced (~3g)

1 cup vegetable broth (~240ml)

1/2 tablespoon olive oil (~7g)

1 cup nonfat Greek yogurt (~245g)

100g silken tofu

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet.

  • 3

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

  • 4

    In a medium pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant.

  • 5

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to blend flavors.

  • 6

    Transfer the mixture to a blender, then add silken tofu and nonfat Greek yogurt. Blend until completely smooth and creamy. (Use caution when blending hot liquids by working in batches if necessary.)

  • 7

    Return the soup to the pot and gently reheat over low heat. Adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm, garnished with a drizzle of 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

A velvety roasted butternut squash soup blended to silky perfection with white beans, silken tofu, and a touch of creamy nonfat Greek yogurt. This comforting bowl is lightly finished with a drizzle of olive oil, offering a balanced mix of natural sweetness and savory depth that's warming and satisfying.

NUTRITION

519kcal
Protein
38.5g
Fat
12.8g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup diced butternut squash (~205g)

1/2 cup cooked white beans (~125g)

1/2 medium yellow onion, chopped (~55g)

1 clove garlic, minced (~3g)

1 cup vegetable broth (~240ml)

1/2 tablespoon olive oil (~7g)

1 cup nonfat Greek yogurt (~245g)

100g silken tofu

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet.

  • 3

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

  • 4

    In a medium pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant.

  • 5

    Add the roasted squash, white beans, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to blend flavors.

  • 6

    Transfer the mixture to a blender, then add silken tofu and nonfat Greek yogurt. Blend until completely smooth and creamy. (Use caution when blending hot liquids by working in batches if necessary.)

  • 7

    Return the soup to the pot and gently reheat over low heat. Adjust seasoning with salt and pepper as desired.

  • 8

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