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, comforting bowl of roasted butternut squash soup with a protein kick from chickpeas and a creamy swirl of low-fat Greek yogurt. This soup blends the natural sweetness of roasted squash with savory aromatics for a well-balanced, satisfying meal perfect for any time of the day.

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NUTRITION

367kcal
Protein
32.8g
Fat
5.2g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

50g Red Onion

2 Garlic Cloves

1 Cup Vegetable Broth

0.5 Cup Chickpeas (canned, rinsed)

1 Teaspoon Olive Oil

1.5 Cups Low-Fat Greek Yogurt

Salt and Pepper to taste

Pinch of Nutmeg (optional)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Dice the red onion and mince the garlic cloves.

  • 3

    Toss the squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

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

  • 5

    Meanwhile, heat the vegetable broth in a medium pot. Add the diced red onion and minced garlic, letting them soften over medium-low heat.

  • 6

    Once the squash is roasted, transfer it (with any juices) into the pot along with the 0.5 cup of chickpeas. Let it simmer for 5 minutes.

  • 7

    Using an immersion blender (or transfer to a regular blender in batches), blend the mixture until smooth and creamy.

  • 8

    Return the soup to the pot if needed, then stir in salt, pepper, and a pinch of nutmeg to taste. Adjust seasonings as desired.

  • 9

    Ladle the warm soup into bowls and top with a swirl of low-fat Greek yogurt for extra creaminess and protein. Serve hot.

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, comforting bowl of roasted butternut squash soup with a protein kick from chickpeas and a creamy swirl of low-fat Greek yogurt. This soup blends the natural sweetness of roasted squash with savory aromatics for a well-balanced, satisfying meal perfect for any time of the day.

NUTRITION

367kcal
Protein
32.8g
Fat
5.2g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

50g Red Onion

2 Garlic Cloves

1 Cup Vegetable Broth

0.5 Cup Chickpeas (canned, rinsed)

1 Teaspoon Olive Oil

1.5 Cups Low-Fat Greek Yogurt

Salt and Pepper to taste

Pinch of Nutmeg (optional)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Dice the red onion and mince the garlic cloves.

  • 3

    Toss the squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

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

  • 5

    Meanwhile, heat the vegetable broth in a medium pot. Add the diced red onion and minced garlic, letting them soften over medium-low heat.

  • 6

    Once the squash is roasted, transfer it (with any juices) into the pot along with the 0.5 cup of chickpeas. Let it simmer for 5 minutes.

  • 7

    Using an immersion blender (or transfer to a regular blender in batches), blend the mixture until smooth and creamy.

  • 8

    Return the soup to the pot if needed, then stir in salt, pepper, and a pinch of nutmeg to taste. Adjust seasonings as desired.

  • 9

    Ladle the warm soup into bowls and top with a swirl of low-fat Greek yogurt for extra creaminess and protein. Serve hot.