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 enhanced with creamy white beans and a dollop of tangy nonfat Greek yogurt. This warming bowl balances sweet roasted squash with savory aromatics, delivering a luxurious texture and satisfying flavor that is perfect for breakfast, lunch, or dinner.

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NUTRITION

573kcal
Protein
37.7g
Fat
8.8g
Carbs
98.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 cup Canned White Beans

1 small Yellow Onion

2 Garlic Cloves

2 cups Vegetable Broth

0.5 tablespoon Olive Oil

0.5 cup Nonfat Greek Yogurt

Salt & Pepper to taste

0.5 teaspoon Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

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

  • 3

    While the squash roasts, roughly chop the yellow onion and mince the garlic cloves.

  • 4

    In a large pot, sauté the onion and garlic over medium heat for 3-4 minutes until softened and fragrant.

  • 5

    Add the vegetable broth to the pot and bring it to a simmer.

  • 6

    Once the squash is roasted, add it along with the canned white beans to the pot. Stir and let simmer for 5 minutes.

  • 7

    Transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Return the soup to the pot and warm through over low heat.

  • 8

    Season the soup with salt, pepper, and a pinch of nutmeg. Adjust seasoning as needed.

  • 9

    Ladle the soup into bowls and garnish each serving with a drizzle of nonfat Greek yogurt before serving.

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 enhanced with creamy white beans and a dollop of tangy nonfat Greek yogurt. This warming bowl balances sweet roasted squash with savory aromatics, delivering a luxurious texture and satisfying flavor that is perfect for breakfast, lunch, or dinner.

NUTRITION

573kcal
Protein
37.7g
Fat
8.8g
Carbs
98.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 cup Canned White Beans

1 small Yellow Onion

2 Garlic Cloves

2 cups Vegetable Broth

0.5 tablespoon Olive Oil

0.5 cup Nonfat Greek Yogurt

Salt & Pepper to taste

0.5 teaspoon Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

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

  • 3

    While the squash roasts, roughly chop the yellow onion and mince the garlic cloves.

  • 4

    In a large pot, sauté the onion and garlic over medium heat for 3-4 minutes until softened and fragrant.

  • 5

    Add the vegetable broth to the pot and bring it to a simmer.

  • 6

    Once the squash is roasted, add it along with the canned white beans to the pot. Stir and let simmer for 5 minutes.

  • 7

    Transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Return the soup to the pot and warm through over low heat.

  • 8

    Season the soup with salt, pepper, and a pinch of nutmeg. Adjust seasoning as needed.

  • 9

    Ladle the soup into bowls and garnish each serving with a drizzle of nonfat Greek yogurt before serving.