YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, warming bowl of roasted butternut squash blended with hearty cannellini beans and finished with a cool, tangy swirl of Greek yogurt. This soup boasts a perfect balance of subtle sweetness and savory warmth, making it an inviting meal whether for breakfast, lunch, or dinner.
INGREDIENTS
3 cups cubed Butternut Squash
1.5 cups Cannellini Beans (drained)
1/2 cup Greek Yogurt
1 medium Red Onion
3 cloves Garlic
1 tbsp Olive Oil
2 cups Vegetable Broth
Salt and Pepper to taste
1/2 tsp Nutmeg
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
Roast the squash in the preheated oven for about 25-30 minutes until tender and slightly caramelized, turning once halfway through.
Meanwhile, roughly chop the red onion and garlic.
In a large pot, sauté the red onion and garlic over medium heat until softened and fragrant, about 5 minutes.
Add the roasted squash, cannellini beans, and vegetable broth to the pot. Bring to a simmer and let cook for an additional 10 minutes so the flavors meld.
Remove the pot from heat and use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy. Adjust seasoning with salt, pepper, and nutmeg.
Ladle the soup into bowls and top each serving with a dollop of Greek yogurt for a tangy contrast.
Serve warm and enjoy!