YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
This velvety roasted butternut squash soup is a comforting bowl of flavors with a creamy twist from Greek yogurt and hearty white beans. Roasted squash, caramelized onion, and garlic meld with savory vegetable broth, finished with a hint of nutmeg, creating a light yet satisfying meal perfect for lunch or dinner.
INGREDIENTS
1.5 cups cubed Butternut Squash (205g)
0.75 cup White Beans (130g)
1 cup Nonfat Plain Greek Yogurt (245g)
1 teaspoon Olive Oil (4.5g)
1 small Yellow Onion (70g)
3 cloves Garlic (9g)
1 cup Vegetable Broth (240g/ml)
Pinch of Ground Nutmeg
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread onto a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, finely dice the yellow onion and mince the garlic.
In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for another minute.
Add the roasted butternut squash, white beans, and vegetable broth to the pot. Bring to a simmer and let it cook for 5-7 minutes to meld the flavors.
Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
Stir in the Greek yogurt and a pinch of ground nutmeg. Adjust seasoning with additional salt and pepper if needed.
Warm gently if necessary, then serve immediately, enjoying the creamy texture and rich flavors.