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 boosted with hearty white beans and a creamy finish from fat-free Greek yogurt, delivering a comforting and nutritious meal perfect for any time of day. This vibrant soup is roasted to bring out its natural sweetness and blended to a smooth consistency, creating a balanced bowl of flavors and textures that satisfy both taste and nutritional balance.

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NUTRITION

927kcal
Protein
67.1g
Fat
17.6g
Carbs
140g

SERVINGS

1 serving

INGREDIENTS

800g Butternut Squash, peeled and cubed

1.5 cups White Beans (Cannellini), drained

1 cup Fat-Free Greek Yogurt

1 medium Yellow Onion, chopped

3 cloves Garlic, minced

1 tbsp Olive Oil

2 cups Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

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

  • 4

    In a large pot, heat a small amount of olive oil over medium heat and sauté the chopped onion until translucent.

  • 5

    Add the minced garlic and sauté for another 1-2 minutes until fragrant.

  • 6

    Add the roasted squash, white beans, and vegetable broth to the pot.

  • 7

    Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

  • 8

    Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.

  • 9

    Return the blended soup to the pot, stir in the Greek yogurt, and gently heat without boiling to prevent curdling.

  • 10

    Adjust the seasoning with salt and pepper as needed 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

A velvety roasted butternut squash soup boosted with hearty white beans and a creamy finish from fat-free Greek yogurt, delivering a comforting and nutritious meal perfect for any time of day. This vibrant soup is roasted to bring out its natural sweetness and blended to a smooth consistency, creating a balanced bowl of flavors and textures that satisfy both taste and nutritional balance.

NUTRITION

927kcal
Protein
67.1g
Fat
17.6g
Carbs
140g

SERVINGS

1 serving

INGREDIENTS

800g Butternut Squash, peeled and cubed

1.5 cups White Beans (Cannellini), drained

1 cup Fat-Free Greek Yogurt

1 medium Yellow Onion, chopped

3 cloves Garlic, minced

1 tbsp Olive Oil

2 cups Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

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

  • 4

    In a large pot, heat a small amount of olive oil over medium heat and sauté the chopped onion until translucent.

  • 5

    Add the minced garlic and sauté for another 1-2 minutes until fragrant.

  • 6

    Add the roasted squash, white beans, and vegetable broth to the pot.

  • 7

    Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

  • 8

    Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.

  • 9

    Return the blended soup to the pot, stir in the Greek yogurt, and gently heat without boiling to prevent curdling.

  • 10

    Adjust the seasoning with salt and pepper as needed before serving.