YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash and Apple Soup
Savor the warm, comforting flavors of roasted butternut squash and sweet apple blended into a silky, creamy soup. Enhanced with cannellini beans for protein boost and finished with a dollop of tangy nonfat Greek yogurt, this velvety soup is a satisfying meal that balances the sweetness of roasted produce with subtle savory notes.
INGREDIENTS
1 medium Butternut Squash (approx. 400g)
1 medium Apple (approx. 182g)
1 cup Cannellini Beans (canned, no salt added)
0.75 cup Nonfat Greek Yogurt
0.125 tablespoon Olive Oil
1 medium Yellow Onion
2 cloves Garlic
0.75 cup Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash and core the apple, cutting it into similar-sized pieces.
Toss the squash and apple cubes lightly with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes until tender and lightly caramelized.
Meanwhile, dice the yellow onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until fragrant and translucent.
Add the roasted squash and apple to the pot along with the cannellini beans and vegetable broth. Bring the mixture to a simmer for 5-10 minutes to meld the flavors.
Using an immersion blender or transferring the mixture to a blender in batches, blend until smooth and creamy. Return the soup to the pot and adjust seasoning with additional salt and pepper if needed.
Stir in the nonfat Greek yogurt to add creaminess, warming the soup gently without boiling to preserve its texture.
Serve warm, garnishing with a sprinkle of freshly ground pepper or a drizzle of extra olive oil if desired.