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 bowl of roasted butternut squash soup enriched with protein-packed cannellini beans and a creamy swirl of nonfat Greek yogurt. This dish has a balanced harmony of sweet roasted squash flavors, aromatic herbs, and a touch of tang from Greek yogurt, making it both comforting and nourishing.

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NUTRITION

579kcal
Protein
31.6g
Fat
15.8g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 tbsp Olive Oil

1 medium Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans

0.5 cup Nonfat Greek Yogurt

0.5 tsp Salt

0.25 tsp Black Pepper

0.25 tsp Nutmeg

1 tbsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cut the butternut squash into cubes. Toss the cubes with olive oil, salt, and pepper, and spread them out evenly on a baking sheet.

  • 3

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

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

  • 5

    In a large pot, heat a small drizzle of olive oil over medium heat and sauté the onion until softened, about 3-4 minutes, then add the garlic and cook for another minute.

  • 6

    Add the roasted squash cubes to the pot along with the cannellini beans and vegetable broth. Bring to a simmer for 5 minutes to allow the flavors to meld.

  • 7

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

  • 8

    Stir in the nonfat Greek yogurt, fresh thyme, and a pinch of nutmeg. Adjust seasonings with salt and pepper to taste.

  • 9

    Heat through for another 2 minutes on low heat without boiling, then 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 bowl of roasted butternut squash soup enriched with protein-packed cannellini beans and a creamy swirl of nonfat Greek yogurt. This dish has a balanced harmony of sweet roasted squash flavors, aromatic herbs, and a touch of tang from Greek yogurt, making it both comforting and nourishing.

NUTRITION

579kcal
Protein
31.6g
Fat
15.8g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1 tbsp Olive Oil

1 medium Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 cup Cannellini Beans

0.5 cup Nonfat Greek Yogurt

0.5 tsp Salt

0.25 tsp Black Pepper

0.25 tsp Nutmeg

1 tbsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, deseed, and cut the butternut squash into cubes. Toss the cubes with olive oil, salt, and pepper, and spread them out evenly on a baking sheet.

  • 3

    Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

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

  • 5

    In a large pot, heat a small drizzle of olive oil over medium heat and sauté the onion until softened, about 3-4 minutes, then add the garlic and cook for another minute.

  • 6

    Add the roasted squash cubes to the pot along with the cannellini beans and vegetable broth. Bring to a simmer for 5 minutes to allow the flavors to meld.

  • 7

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

  • 8

    Stir in the nonfat Greek yogurt, fresh thyme, and a pinch of nutmeg. Adjust seasonings with salt and pepper to taste.

  • 9

    Heat through for another 2 minutes on low heat without boiling, then serve warm.