Healthy Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Roasted Butternut Squash Soup

Enjoy a velvety roasted butternut squash soup with creamy nonfat Greek yogurt and hearty chickpeas. This comforting bowl is enhanced with aromatic onion and garlic, with a drizzle of olive oil to roast the squash, resulting in a harmonious blend of naturally sweet and savory flavors.

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NUTRITION

533kcal
Protein
34.9g
Fat
9.3g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

1 cup cooked Chickpeas

1/2 medium Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

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

  • 3

    While the squash is roasting, finely chop the onion and mince the garlic.

  • 4

    In a large pot, sauté the onion and garlic over medium heat until translucent and fragrant.

  • 5

    Add the roasted squash (reserve any pan drippings for extra flavor), chickpeas, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Allow the soup to simmer for about 10 minutes so the flavors meld together.

  • 7

    Remove the pot from heat and blend the mixture until smooth using an immersion blender or countertop blender, working in batches if necessary.

  • 8

    Stir in the nonfat Greek yogurt until well combined, adding extra salt and pepper to taste.

  • 9

    Warm the soup slightly if necessary and serve immediately.

Healthy Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Roasted Butternut Squash Soup

Enjoy a velvety roasted butternut squash soup with creamy nonfat Greek yogurt and hearty chickpeas. This comforting bowl is enhanced with aromatic onion and garlic, with a drizzle of olive oil to roast the squash, resulting in a harmonious blend of naturally sweet and savory flavors.

NUTRITION

533kcal
Protein
34.9g
Fat
9.3g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

1 cup cooked Chickpeas

1/2 medium Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

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

  • 3

    While the squash is roasting, finely chop the onion and mince the garlic.

  • 4

    In a large pot, sauté the onion and garlic over medium heat until translucent and fragrant.

  • 5

    Add the roasted squash (reserve any pan drippings for extra flavor), chickpeas, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Allow the soup to simmer for about 10 minutes so the flavors meld together.

  • 7

    Remove the pot from heat and blend the mixture until smooth using an immersion blender or countertop blender, working in batches if necessary.

  • 8

    Stir in the nonfat Greek yogurt until well combined, adding extra salt and pepper to taste.

  • 9

    Warm the soup slightly if necessary and serve immediately.