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

Enjoy a velvety roasted butternut squash soup bursting with sweet, caramelized flavors. Enhanced with protein-rich cannellini beans and a dollop of tangy Greek yogurt, this comforting bowl offers both creamy indulgence and a balanced nutritional profile perfect for any meal.

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NUTRITION

593kcal
Protein
33.6g
Fat
8.6g
Carbs
103.4g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash (peeled and cubed)

1 medium Yellow Onion (chopped)

3 cloves Garlic (minced)

1 cup Cannellini Beans (rinsed and drained)

2 cups Vegetable Broth

0.5 tbsp Olive Oil

0.5 cup Plain Nonfat Greek Yogurt (for garnish)

0.5 tsp Salt

0.25 tsp Black Pepper

1 tsp Cumin

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and cumin on a baking sheet.

  • 2

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

  • 3

    While the squash roasts, heat a large pot over medium heat. Add the chopped yellow onion and minced garlic; sauté until they are soft and fragrant, about 5 minutes.

  • 4

    Once the squash is done, add it to the pot along with the rinsed cannellini beans and vegetable broth.

  • 5

    Bring the mixture to a simmer and cook for another 10 minutes to meld the flavors.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly before transferring it to a blender in batches.

  • 7

    Taste and adjust seasonings if necessary.

  • 8

    Ladle the soup into bowls and garnish each serving with a dollop of plain nonfat Greek yogurt.

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

Enjoy a velvety roasted butternut squash soup bursting with sweet, caramelized flavors. Enhanced with protein-rich cannellini beans and a dollop of tangy Greek yogurt, this comforting bowl offers both creamy indulgence and a balanced nutritional profile perfect for any meal.

NUTRITION

593kcal
Protein
33.6g
Fat
8.6g
Carbs
103.4g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash (peeled and cubed)

1 medium Yellow Onion (chopped)

3 cloves Garlic (minced)

1 cup Cannellini Beans (rinsed and drained)

2 cups Vegetable Broth

0.5 tbsp Olive Oil

0.5 cup Plain Nonfat Greek Yogurt (for garnish)

0.5 tsp Salt

0.25 tsp Black Pepper

1 tsp Cumin

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and cumin on a baking sheet.

  • 2

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

  • 3

    While the squash roasts, heat a large pot over medium heat. Add the chopped yellow onion and minced garlic; sauté until they are soft and fragrant, about 5 minutes.

  • 4

    Once the squash is done, add it to the pot along with the rinsed cannellini beans and vegetable broth.

  • 5

    Bring the mixture to a simmer and cook for another 10 minutes to meld the flavors.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly before transferring it to a blender in batches.

  • 7

    Taste and adjust seasonings if necessary.

  • 8

    Ladle the soup into bowls and garnish each serving with a dollop of plain nonfat Greek yogurt.