YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, warming butternut squash soup with a creamy tang from nonfat Greek yogurt, perfectly blended with roasted squash, caramelized red onion, and a hint of warming spices. The balance of savory broth, almond milk, and olive oil creates a rich and satisfying bowl that’s as nourishing as it is delicious.
INGREDIENTS
1 medium Butternut Squash (400g)
1 small Red Onion (70g)
2 Garlic Cloves
2 cups Vegetable Broth
1 cup Unsweetened Almond Milk
1.5 cups Nonfat Greek Yogurt
1 tbsp Olive Oil
Spices: Salt, Pepper, Nutmeg, Cinnamon to taste
PREPARATION
Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and lightly caramelized.
While the squash roasts, dice the red onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat and sauté the red onion until it softens and becomes translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Once the squash is roasted, add it to the pot along with the vegetable broth and unsweetened almond milk.
Bring the mixture to a simmer. Remove the pot from heat and blend the soup using an immersion blender (or transfer to a blender in batches) until smooth.
Stir in the nonfat Greek yogurt until fully incorporated. Adjust seasoning with salt, pepper, a pinch of nutmeg, and a hint of cinnamon.
Reheat gently if necessary, ensuring the soup does not boil after adding the yogurt. Serve warm and enjoy.