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

Savor a velvety roasted butternut squash soup enriched with the creaminess of Greek yogurt and the hearty addition of chickpeas. Perfectly balanced and flavorful, this warming dish offers a delicious fusion of sweet, savory, and nutty notes with a hint of roasted garlic and olive oil drizzle.

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NUTRITION

590kcal
Protein
37.2g
Fat
20.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Butternut Squash cubes (~280g)

1/2 cup Chickpeas (~82g)

1 cup Plain Nonfat Greek Yogurt (~245g)

1 tablespoon Olive Oil (~13.5g)

1/2 medium Red Onion (~55g)

2 cloves Garlic (~6g)

1 cup Vegetable Broth (~240g)

1 tablespoon Pumpkin Seeds (~9g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the butternut squash cubes and red onion slices with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until tender and slightly caramelized. In the last 10 minutes, add the garlic cloves to the pan to soften and mellow their flavor.

  • 3

    Once roasted, transfer the squash, red onion, and garlic to a blender along with the vegetable broth and chickpeas. Blend until smooth and creamy. If needed, add a little more broth to reach your desired consistency.

  • 4

    Pour the blended soup into a saucepan and warm it over medium-low heat, stirring occasionally. Do not let it boil.

  • 5

    Stir in the Greek yogurt gradually, ensuring it is fully incorporated for added creaminess. Taste and adjust seasoning with salt and pepper as needed.

  • 6

    Serve the soup hot in a bowl, drizzling with a touch of olive oil and sprinkling pumpkin seeds on top for a crunchy garnish.

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

Savor a velvety roasted butternut squash soup enriched with the creaminess of Greek yogurt and the hearty addition of chickpeas. Perfectly balanced and flavorful, this warming dish offers a delicious fusion of sweet, savory, and nutty notes with a hint of roasted garlic and olive oil drizzle.

NUTRITION

590kcal
Protein
37.2g
Fat
20.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Butternut Squash cubes (~280g)

1/2 cup Chickpeas (~82g)

1 cup Plain Nonfat Greek Yogurt (~245g)

1 tablespoon Olive Oil (~13.5g)

1/2 medium Red Onion (~55g)

2 cloves Garlic (~6g)

1 cup Vegetable Broth (~240g)

1 tablespoon Pumpkin Seeds (~9g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the butternut squash cubes and red onion slices with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until tender and slightly caramelized. In the last 10 minutes, add the garlic cloves to the pan to soften and mellow their flavor.

  • 3

    Once roasted, transfer the squash, red onion, and garlic to a blender along with the vegetable broth and chickpeas. Blend until smooth and creamy. If needed, add a little more broth to reach your desired consistency.

  • 4

    Pour the blended soup into a saucepan and warm it over medium-low heat, stirring occasionally. Do not let it boil.

  • 5

    Stir in the Greek yogurt gradually, ensuring it is fully incorporated for added creaminess. Taste and adjust seasoning with salt and pepper as needed.

  • 6

    Serve the soup hot in a bowl, drizzling with a touch of olive oil and sprinkling pumpkin seeds on top for a crunchy garnish.