YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety and warming bowl of roasted butternut squash soup, enriched with creamy Greek yogurt and protein-packed cannellini beans. Enhanced with aromatic garlic and red onion, and finished with a drizzle of olive oil and a hint of nutmeg, this dish offers a delightful balance of sweetness and savoriness to satisfy your cravings any time of day.
INGREDIENTS
400g Butternut Squash (peeled, cubed)
0.75 cup Cannellini Beans (rinsed)
100g Nonfat Greek Yogurt
2 cups Low-Sodium Chicken Broth
1 small Red Onion (chopped)
2 cloves Garlic (minced)
0.5 tbsp Olive Oil
0.5 tsp Nutmeg
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed butternut squash with half the olive oil, a pinch of salt, and pepper. Spread onto the baking sheet.
Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.
In a large pot, heat a small drizzle of olive oil over medium heat and sauté the chopped red onion until translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the low-sodium chicken broth and add the roasted squash, stirring to combine.
Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.
Add the cannellini beans to the pot and simmer for an additional 5 minutes.
Use an immersion blender to blend the soup until smooth yet slightly textured. Alternatively, transfer in batches to a blender.
Stir in the Greek yogurt and nutmeg, adjusting salt and pepper to taste.
Warm the soup gently without boiling to preserve the creaminess, then serve hot.