YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting soup featuring roasted butternut squash blended with savory white beans, aromatic garlic and onion, and a creamy swirl of Greek yogurt. Finished with a sprinkle of hemp seeds for an extra protein boost, this soup is both satisfying and nourishing for any meal.
INGREDIENTS
600g Butternut Squash
1 medium Onion
3 cloves Garlic
2 cups Low-Sodium Vegetable Broth
1.5 cups White Beans
300g Non-Fat Greek Yogurt
4 tbsp Hemp Seeds
1 tbsp Olive Oil
Spices (Salt, Pepper, Nutmeg) to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into 1-inch pieces.
Toss the squash with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
While the squash roasts, roughly chop the onion and garlic. In a large pot, add a splash of olive oil and sauté the onion over medium heat until translucent, then add the garlic and cook for another minute.
Add the roasted squash to the pot along with the low-sodium vegetable broth. Bring to a simmer for 5 minutes.
Add the white beans to the pot to boost creaminess and protein. Using an immersion blender, blend the soup until smooth with a few lumps for texture.
Stir in the non-fat Greek yogurt until fully incorporated, creating a creamy consistency. Adjust seasoning with salt, pepper, and a pinch of nutmeg.
Ladle the soup into bowls and top each serving with a sprinkle of hemp seeds for an extra protein punch. Serve warm.