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

Velvety smooth butternut squash soup made with oven-roasted squash for deep caramelized flavor. Sweet caramelized onions and fresh herbs blend with the golden squash to create a luxuriously creamy texture, finished with a touch of coconut cream for richness.

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NUTRITION

847kcal
Protein
35.4g
Fat
39.4g
Carbs
103.7g

SERVINGS

1 serving

INGREDIENTS

3 cups butternut squash, cubed

1 medium yellow onion, diced

2 cups canned white beans, drained and rinsed

1/4 cup coconut cream

2 cups vegetable broth

1 tablespoon olive oil

3 tablespoons hemp seeds

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

2 sprigs fresh thyme

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Toss cubed butternut squash with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet

  • 3

    Roast squash for 25-30 minutes until tender and lightly caramelized, stirring halfway through

  • 4

    Meanwhile, heat remaining olive oil in a large pot over medium heat

  • 5

    Add diced onion and cook until softened and caramelized, about 10-12 minutes

  • 6

    Add roasted butternut squash, white beans, and vegetable broth to the pot

  • 7

    Bring to a simmer and cook for 10 minutes to meld flavors

  • 8

    Add coconut cream and nutmeg

  • 9

    Using an immersion blender, blend soup until completely smooth and creamy

  • 10

    If needed, thin with additional broth to reach desired consistency

  • 11

    Taste and adjust seasonings as needed

  • 12

    Serve hot, garnished with hemp seeds and fresh thyme leaves

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

Velvety smooth butternut squash soup made with oven-roasted squash for deep caramelized flavor. Sweet caramelized onions and fresh herbs blend with the golden squash to create a luxuriously creamy texture, finished with a touch of coconut cream for richness.

NUTRITION

847kcal
Protein
35.4g
Fat
39.4g
Carbs
103.7g

SERVINGS

1 serving

INGREDIENTS

3 cups butternut squash, cubed

1 medium yellow onion, diced

2 cups canned white beans, drained and rinsed

1/4 cup coconut cream

2 cups vegetable broth

1 tablespoon olive oil

3 tablespoons hemp seeds

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

2 sprigs fresh thyme

PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Toss cubed butternut squash with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet

  • 3

    Roast squash for 25-30 minutes until tender and lightly caramelized, stirring halfway through

  • 4

    Meanwhile, heat remaining olive oil in a large pot over medium heat

  • 5

    Add diced onion and cook until softened and caramelized, about 10-12 minutes

  • 6

    Add roasted butternut squash, white beans, and vegetable broth to the pot

  • 7

    Bring to a simmer and cook for 10 minutes to meld flavors

  • 8

    Add coconut cream and nutmeg

  • 9

    Using an immersion blender, blend soup until completely smooth and creamy

  • 10

    If needed, thin with additional broth to reach desired consistency

  • 11

    Taste and adjust seasonings as needed

  • 12

    Serve hot, garnished with hemp seeds and fresh thyme leaves