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 roasted butternut squash soup accented with lightly seasoned cannellini beans, silken tofu, and a swirl of nonfat Greek yogurt. This well-balanced meal combines the natural sweetness of roasted squash with a smooth, creamy texture, making it a comforting, satisfying, and protein-boosted dish perfect for any time of day.

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NUTRITION

461kcal
Protein
36.2g
Fat
9.4g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash (280g)

1/2 cup cooked Cannellini Beans (125g)

3/4 cup Silken Tofu (186g)

1/2 cup Nonfat Greek Yogurt (125g)

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

2 cups Low-Sodium Vegetable Broth

Seasonings: Salt, Pepper, Nutmeg (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

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

  • 3

    While the squash is roasting, finely chop the onion and garlic. Sauté them in a pot over medium heat with a splash of water or a tiny bit more olive oil until they become translucent.

  • 4

    Add the roasted squash, sautéed onion and garlic, cannellini beans, and vegetable broth to the pot.

  • 5

    Bring the mixture to a simmer, then add a pinch of nutmeg and additional seasonings if desired. Let it simmer for 10 minutes.

  • 6

    Transfer the soup to a blender in batches. Add the silken tofu to the soup before blending for extra creaminess. Blend until smooth and return the mixture to the pot.

  • 7

    Reheat the blended soup gently over low heat if necessary. Serve hot with a swirl of nonfat Greek yogurt on top for added creaminess and extra protein.

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 roasted butternut squash soup accented with lightly seasoned cannellini beans, silken tofu, and a swirl of nonfat Greek yogurt. This well-balanced meal combines the natural sweetness of roasted squash with a smooth, creamy texture, making it a comforting, satisfying, and protein-boosted dish perfect for any time of day.

NUTRITION

461kcal
Protein
36.2g
Fat
9.4g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash (280g)

1/2 cup cooked Cannellini Beans (125g)

3/4 cup Silken Tofu (186g)

1/2 cup Nonfat Greek Yogurt (125g)

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

2 cups Low-Sodium Vegetable Broth

Seasonings: Salt, Pepper, Nutmeg (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

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

  • 3

    While the squash is roasting, finely chop the onion and garlic. Sauté them in a pot over medium heat with a splash of water or a tiny bit more olive oil until they become translucent.

  • 4

    Add the roasted squash, sautéed onion and garlic, cannellini beans, and vegetable broth to the pot.

  • 5

    Bring the mixture to a simmer, then add a pinch of nutmeg and additional seasonings if desired. Let it simmer for 10 minutes.

  • 6

    Transfer the soup to a blender in batches. Add the silken tofu to the soup before blending for extra creaminess. Blend until smooth and return the mixture to the pot.

  • 7

    Reheat the blended soup gently over low heat if necessary. Serve hot with a swirl of nonfat Greek yogurt on top for added creaminess and extra protein.