Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Butternut Squash; 1 small Onion; 2 cloves Garlic; 0.5 cup Chickpeas; 2 cups Vegetable Broth; 1 tbsp Olive Oil; 1 cup Non-Fat Greek Yogurt; 1/2 tsp Salt; 1/2 tsp Black Pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Savor a velvety roasted butternut squash soup, enhanced with hearty chickpeas and a creamy Greek yogurt finish. The natural sweetness of roasted squash melds with savory aromatics, creating a warm bowl that's both comforting and nourishing.

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NUTRITION

Protein

34.2g

Fat

16.4g

Carbs

70.9g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

1 small Onion

2 cloves Garlic

0.5 cup Chickpeas

2 cups Vegetable Broth

1 tbsp Olive Oil

1 cup Non-Fat Greek Yogurt

1/2 tsp Salt

1/2 tsp Black Pepper

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PREPARATION

1
Preheat oven to 400°F (200°C). Peel and cube the butternut squash. Toss with a drizzle of olive oil, salt, and pepper.
2
Spread the squash cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
3
While the squash roasts, dice the onion and mince the garlic.
4
Heat the remaining olive oil in a large pot over medium heat, then sauté the onion and garlic until they become soft and translucent.
5
Add the roasted squash and chickpeas to the pot along with the vegetable broth. Bring to a simmer.
6
Use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.
7
Remove from heat and stir in the non-fat Greek yogurt until well incorporated. Adjust seasoning with salt and pepper as needed.
8
Ladle into bowls and serve warm.