YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety warmth of roasted butternut squash blended with aromatic vegetables and a touch of white beans, finished with a dollop of cooling Greek yogurt. This soup delivers a comforting balance of subtly sweet flavors, a creamy texture, and a hint of earthiness that's perfect for any meal.
INGREDIENTS
400g Butternut Squash
1 medium Yellow Onion (150g)
1 medium Carrot (60g)
1/2 tsp Olive Oil
1.5 cups White Beans
3 cups Vegetable Broth
50g Plain Nonfat Greek Yogurt
3 cloves Garlic
PREPARATION
Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash.
Toss the squash cubes, unpeeled diced garlic cloves, and a dash of olive oil in a bowl. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Meanwhile, roughly chop the yellow onion and carrot. In a large pot, heat a tiny amount of olive oil (about 1/2 tsp) over medium heat. Sauté the onion, carrot, and remaining garlic until the onion becomes translucent.
Add the roasted butternut squash along with any pan juices to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 5-10 minutes to meld the flavors.
Stir in the white beans and cook for an additional 3-5 minutes. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender.
Adjust seasoning with salt and pepper if desired. Serve hot, topped with a dollop of plain nonfat Greek yogurt for extra creaminess and protein.