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

A velvety, comforting roasted butternut squash soup with a creamy twist from tangy Greek yogurt and a nourishing boost from chickpeas and cannellini beans. This soup is perfect for a light lunch or cozy dinner, offering a balance of natural sweetness, savory spices, and a silky texture that's both satisfying and healthful.

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NUTRITION

687kcal
Protein
35.8g
Fat
16.9g
Carbs
107.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~900g)

1 medium Red Onion

3 cloves Garlic

1 tbsp Olive Oil

4 cups Low-Sodium Vegetable Broth

2/3 cup Canned Chickpeas (drained)

1/3 cup Canned Cannellini Beans (drained)

1.6 cups Nonfat Greek Yogurt

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cinnamon

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cut the butternut squash into 1-inch cubes. Peel the red onion and cut into wedges. Toss the squash and onion with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 25-30 minutes or until the squash is tender and the edges are slightly caramelized.

  • 3

    While roasting, peel and mince the garlic. In a large pot, heat a small amount of olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.

  • 4

    Add the roasted squash and onion to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes so the flavors meld.

  • 5

    Stir in the canned chickpeas and cannellini beans, allowing them to warm through.

  • 6

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

  • 7

    Adjust seasoning with salt, pepper, ground nutmeg, and cinnamon. Allow the soup to simmer for an additional 5 minutes.

  • 8

    Remove the soup from heat and gently stir in the nonfat Greek yogurt until well combined. Taste and adjust spices if necessary.

  • 9

    Serve the soup warm. Enjoy this comforting bowl of creamy roasted butternut squash soup that balances sweet roasted flavors with a protein boost!

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

A velvety, comforting roasted butternut squash soup with a creamy twist from tangy Greek yogurt and a nourishing boost from chickpeas and cannellini beans. This soup is perfect for a light lunch or cozy dinner, offering a balance of natural sweetness, savory spices, and a silky texture that's both satisfying and healthful.

NUTRITION

687kcal
Protein
35.8g
Fat
16.9g
Carbs
107.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (~900g)

1 medium Red Onion

3 cloves Garlic

1 tbsp Olive Oil

4 cups Low-Sodium Vegetable Broth

2/3 cup Canned Chickpeas (drained)

1/3 cup Canned Cannellini Beans (drained)

1.6 cups Nonfat Greek Yogurt

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cinnamon

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, seed, and cut the butternut squash into 1-inch cubes. Peel the red onion and cut into wedges. Toss the squash and onion with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 25-30 minutes or until the squash is tender and the edges are slightly caramelized.

  • 3

    While roasting, peel and mince the garlic. In a large pot, heat a small amount of olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.

  • 4

    Add the roasted squash and onion to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes so the flavors meld.

  • 5

    Stir in the canned chickpeas and cannellini beans, allowing them to warm through.

  • 6

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

  • 7

    Adjust seasoning with salt, pepper, ground nutmeg, and cinnamon. Allow the soup to simmer for an additional 5 minutes.

  • 8

    Remove the soup from heat and gently stir in the nonfat Greek yogurt until well combined. Taste and adjust spices if necessary.

  • 9

    Serve the soup warm. Enjoy this comforting bowl of creamy roasted butternut squash soup that balances sweet roasted flavors with a protein boost!