Creamy Peppercorn Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Peppercorn Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Peppercorn Butternut Squash Soup

A velvety, warm soup that marries the natural sweetness of roasted butternut squash with a subtle peppercorn bite. Finished with a creamy swirl of non-fat Greek yogurt, this comforting bowl is perfect for any meal, boasting a rich texture and a balance of savory and sweet flavors.

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NUTRITION

533kcal
Protein
40.8g
Fat
7.1g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1 medium Yellow Onion

3 cloves Garlic

2 cups Low-Sodium Chicken Broth

1.5 cups Non-Fat Greek Yogurt

0.5 tbsp Olive Oil

1 tsp Whole Black Peppercorns

Salt to taste

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PREPARATION

  • 1

    Peel, seed, and cube the butternut squash into 1-inch pieces.

  • 2

    Dice the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onions until translucent, then add the garlic and cook for another minute.

  • 4

    Add the cubed butternut squash to the pot and stir to combine with the aromatics.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow to cook until the squash is tender, about 15-20 minutes.

  • 6

    Add the whole black peppercorns (crushed slightly with the back of a spoon if desired for more flavor) and a pinch of salt.

  • 7

    Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer portions to a blender and blend until smooth, then return to the pot.

  • 8

    Lower the heat to a gentle simmer and slowly whisk in the non-fat Greek yogurt until fully incorporated. Do not let the soup boil to prevent curdling.

  • 9

    Taste and adjust seasoning with more salt and pepper if needed. Serve warm and enjoy!

Creamy Peppercorn Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Peppercorn Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Peppercorn Butternut Squash Soup

A velvety, warm soup that marries the natural sweetness of roasted butternut squash with a subtle peppercorn bite. Finished with a creamy swirl of non-fat Greek yogurt, this comforting bowl is perfect for any meal, boasting a rich texture and a balance of savory and sweet flavors.

NUTRITION

533kcal
Protein
40.8g
Fat
7.1g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

1 medium Yellow Onion

3 cloves Garlic

2 cups Low-Sodium Chicken Broth

1.5 cups Non-Fat Greek Yogurt

0.5 tbsp Olive Oil

1 tsp Whole Black Peppercorns

Salt to taste

PREPARATION

  • 1

    Peel, seed, and cube the butternut squash into 1-inch pieces.

  • 2

    Dice the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onions until translucent, then add the garlic and cook for another minute.

  • 4

    Add the cubed butternut squash to the pot and stir to combine with the aromatics.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow to cook until the squash is tender, about 15-20 minutes.

  • 6

    Add the whole black peppercorns (crushed slightly with the back of a spoon if desired for more flavor) and a pinch of salt.

  • 7

    Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer portions to a blender and blend until smooth, then return to the pot.

  • 8

    Lower the heat to a gentle simmer and slowly whisk in the non-fat Greek yogurt until fully incorporated. Do not let the soup boil to prevent curdling.

  • 9

    Taste and adjust seasoning with more salt and pepper if needed. Serve warm and enjoy!