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, aromatic soup featuring sweet roasted butternut squash combined with hearty cannellini beans and tangy nonfat Greek yogurt for creaminess. Finished with a fragrant blend of sautéed onions and garlic, this soup is both comforting and nutritionally balanced, making it perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

877kcal
Protein
67.6g
Fat
15.6g
Carbs
131g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash

1 can Cannellini Beans

2 cups Nonfat Greek Yogurt

1 medium Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

Spices (Cumin, Paprika, Salt, and Pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss the squash with olive oil, a pinch of salt, pepper, and a sprinkle of cumin and paprika.

  • 3

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

  • 4

    While the squash is roasting, dice the onion and mince the garlic. Sauté them in a saucepan over medium heat until the onion becomes translucent and fragrant.

  • 5

    Drain and rinse the cannellini beans.

  • 6

    Once the squash is roasted, add it to the saucepan along with the beans and vegetable broth. Bring the mixture to a simmer for 5 minutes.

  • 7

    Remove the saucepan from heat and allow it to cool slightly. Using an immersion blender (or a countertop blender), blend the mixture until smooth.

  • 8

    Stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with additional salt, pepper, cumin, or paprika if desired.

  • 9

    Reheat gently if needed (do not boil after adding yogurt) and 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, aromatic soup featuring sweet roasted butternut squash combined with hearty cannellini beans and tangy nonfat Greek yogurt for creaminess. Finished with a fragrant blend of sautéed onions and garlic, this soup is both comforting and nutritionally balanced, making it perfect for breakfast, lunch, or dinner.

NUTRITION

877kcal
Protein
67.6g
Fat
15.6g
Carbs
131g

SERVINGS

1 serving

INGREDIENTS

500g Butternut Squash

1 can Cannellini Beans

2 cups Nonfat Greek Yogurt

1 medium Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

Spices (Cumin, Paprika, Salt, and Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash. Toss the squash with olive oil, a pinch of salt, pepper, and a sprinkle of cumin and paprika.

  • 3

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

  • 4

    While the squash is roasting, dice the onion and mince the garlic. Sauté them in a saucepan over medium heat until the onion becomes translucent and fragrant.

  • 5

    Drain and rinse the cannellini beans.

  • 6

    Once the squash is roasted, add it to the saucepan along with the beans and vegetable broth. Bring the mixture to a simmer for 5 minutes.

  • 7

    Remove the saucepan from heat and allow it to cool slightly. Using an immersion blender (or a countertop blender), blend the mixture until smooth.

  • 8

    Stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with additional salt, pepper, cumin, or paprika if desired.

  • 9

    Reheat gently if needed (do not boil after adding yogurt) and serve warm.