YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety roasted butternut squash soup enriched with creamy Greek yogurt and protein-packed white beans. Savory roasted vegetables and warming spices blend into a satisfying meal that fits perfectly into a balanced breakfast, lunch, or dinner plan.
INGREDIENTS
300g Butternut Squash
0.5 medium Yellow Onion (60g)
2 cloves Garlic (6g)
1.5 cups Cannellini Beans (240g)
1 cup Plain Nonfat Greek Yogurt (245g)
1.5 cups Low-Sodium Vegetable Broth (360ml)
1 tsp Olive Oil
Salt, Pepper, Cumin, Nutmeg (to taste)
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces.
Toss the squash cubes with the olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, peel and finely chop the yellow onion and garlic. In a medium saucepan, sauté the onion and garlic over medium heat until soft and fragrant.
Add the low-sodium vegetable broth to the saucepan with the sautéed onion and garlic. Once it begins to simmer, add the roasted butternut squash and the cannellini beans.
Season the mixture with a pinch of cumin, nutmeg, and additional salt and pepper to taste. Let the soup simmer for about 10 minutes to allow the flavors to meld.
Remove the soup from heat and allow it to cool slightly. Transfer the mixture to a blender and blend until smooth, or use an immersion blender directly in the pot.
Return the pureed soup to low heat and stir in the plain nonfat Greek yogurt until well combined. Warm gently, being careful not to boil to prevent curdling the yogurt.
Taste and adjust seasoning as needed before serving. Enjoy warm for a comforting, protein-rich meal.