YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the comforting warmth of this creamy roasted butternut squash soup, blended to perfection with tender white beans and a dollop of tangy low-fat Greek yogurt. Aromatic roasted squash, caramelized onion, and garlic meld with a hint of nutmeg and cinnamon for a beautifully balanced, velvety soup that's both nutritious and irresistibly satisfying.
INGREDIENTS
2 cups Butternut Squash (diced and roasted)
1 cup White Beans (cooked)
1/2 cup Low-Fat Greek Yogurt
1/2 tbsp Olive Oil
1/2 medium Yellow Onion
2 cloves Garlic
2 cups Vegetable Broth
1/2 tsp Nutmeg
1/2 tsp Cinnamon
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper, then spread out on a baking sheet.
Roast the squash in the oven for about 25-30 minutes until tender and lightly caramelized.
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
Add the roasted squash and cooked white beans into the pot.
Pour in the vegetable broth, and stir in the nutmeg and cinnamon. Bring to a simmer and let cook for about 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth and creamy. If a thicker consistency is desired, add a bit more broth or water.
Remove the pot from heat and stir in the low-fat Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper to taste.
Serve warm and enjoy your nutritious and comforting creamy roasted butternut squash soup.