Velvety Roasted Butternut Squash Soup with Crispy Sage

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

Velvety Roasted Butternut Squash Soup with Crispy Sage

YOUR SOLIN GENERATED RECIPE

Velvety Roasted Butternut Squash Soup with Crispy Sage

A silky, comforting soup where sweet roasted butternut squash meets hearty cannellini beans, brightened with aromatic sautéed onions and garlic, then finished with a refreshing swirl of tangy Greek yogurt and crispy sage leaves.

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NUTRITION

560kcal
Protein
32.5g
Fat
6.0g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

800g Butternut Squash

1 tsp Olive Oil

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Stock

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

6 Fresh Sage Leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash, then toss with a teaspoon of olive oil and a pinch of salt.

  • 3

    Spread the squash on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash roasts, finely chop the yellow onion and mince the garlic.

  • 5

    In a large pot, heat a splash of olive oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic and cook for an additional minute.

  • 6

    Add the roasted squash, vegetable stock, and cannellini beans to the pot. Let simmer for 10 minutes, allowing the flavors to meld.

  • 7

    Blend the soup using an immersion blender until smooth and velvety. Adjust seasoning with salt and pepper if needed.

  • 8

    In a small pan, quickly crisp the sage leaves over medium heat until they are just crispy, being careful not to burn them.

  • 9

    Serve the soup in bowls, swirling in the nonfat Greek yogurt and garnishing with the crispy sage leaves.

  • 10

    Enjoy your warm and nourishing Velvety Roasted Butternut Squash Soup with Crispy Sage.

Velvety Roasted Butternut Squash Soup with Crispy Sage

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

Velvety Roasted Butternut Squash Soup with Crispy Sage

YOUR SOLIN GENERATED RECIPE

Velvety Roasted Butternut Squash Soup with Crispy Sage

A silky, comforting soup where sweet roasted butternut squash meets hearty cannellini beans, brightened with aromatic sautéed onions and garlic, then finished with a refreshing swirl of tangy Greek yogurt and crispy sage leaves.

NUTRITION

560kcal
Protein
32.5g
Fat
6.0g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

800g Butternut Squash

1 tsp Olive Oil

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Stock

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

6 Fresh Sage Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash, then toss with a teaspoon of olive oil and a pinch of salt.

  • 3

    Spread the squash on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 4

    While the squash roasts, finely chop the yellow onion and mince the garlic.

  • 5

    In a large pot, heat a splash of olive oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic and cook for an additional minute.

  • 6

    Add the roasted squash, vegetable stock, and cannellini beans to the pot. Let simmer for 10 minutes, allowing the flavors to meld.

  • 7

    Blend the soup using an immersion blender until smooth and velvety. Adjust seasoning with salt and pepper if needed.

  • 8

    In a small pan, quickly crisp the sage leaves over medium heat until they are just crispy, being careful not to burn them.

  • 9

    Serve the soup in bowls, swirling in the nonfat Greek yogurt and garnishing with the crispy sage leaves.

  • 10

    Enjoy your warm and nourishing Velvety Roasted Butternut Squash Soup with Crispy Sage.