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 and warming bowl of roasted butternut squash soup with a creamy twist from non-fat Greek yogurt and a hint of hearty chickpeas. This comforting dish balances the natural sweetness of squash with savory notes from onion, garlic, and a touch of nutmeg, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
33.0g
Fat
10.2g
Carbs
93.7g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1/2 cup Chickpeas (cooked)

6 oz Non-Fat Greek Yogurt

1 medium Yellow Onion

3 cloves Garlic

1/2 tbsp Olive Oil

1.5 cups Low-Sodium Vegetable Broth

1/2 tsp Ground Nutmeg

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash, then toss with 1/2 tablespoon olive oil, salt, and pepper.

  • 3

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

  • 4

    While the squash roasts, dice the onion and mince the garlic.

  • 5

    Heat a medium pot over medium heat and add the diced onion and garlic. Sauté until translucent and fragrant, about 5 minutes.

  • 6

    Add the roasted squash, 1.5 cups of low-sodium vegetable broth, and 1/2 teaspoon ground nutmeg to the pot. Bring to a simmer.

  • 7

    Allow the mixture to simmer for 10 minutes, letting the flavors meld together.

  • 8

    Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy.

  • 9

    Stir in the non-fat Greek yogurt and half cup of cooked chickpeas. Heat gently without boiling to avoid curdling the yogurt.

  • 10

    Taste and adjust seasoning with salt and pepper as needed. Serve warm.

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 and warming bowl of roasted butternut squash soup with a creamy twist from non-fat Greek yogurt and a hint of hearty chickpeas. This comforting dish balances the natural sweetness of squash with savory notes from onion, garlic, and a touch of nutmeg, making it a satisfying meal any time of day.

NUTRITION

580kcal
Protein
33.0g
Fat
10.2g
Carbs
93.7g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1/2 cup Chickpeas (cooked)

6 oz Non-Fat Greek Yogurt

1 medium Yellow Onion

3 cloves Garlic

1/2 tbsp Olive Oil

1.5 cups Low-Sodium Vegetable Broth

1/2 tsp Ground Nutmeg

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the butternut squash, then toss with 1/2 tablespoon olive oil, salt, and pepper.

  • 3

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

  • 4

    While the squash roasts, dice the onion and mince the garlic.

  • 5

    Heat a medium pot over medium heat and add the diced onion and garlic. Sauté until translucent and fragrant, about 5 minutes.

  • 6

    Add the roasted squash, 1.5 cups of low-sodium vegetable broth, and 1/2 teaspoon ground nutmeg to the pot. Bring to a simmer.

  • 7

    Allow the mixture to simmer for 10 minutes, letting the flavors meld together.

  • 8

    Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy.

  • 9

    Stir in the non-fat Greek yogurt and half cup of cooked chickpeas. Heat gently without boiling to avoid curdling the yogurt.

  • 10

    Taste and adjust seasoning with salt and pepper as needed. Serve warm.