YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enriched with wholesome cannellini beans and a creamy swirl of low‐fat Greek yogurt. Perfectly spiced with roasted garlic and caramelized onions, this comforting bowl offers a burst of autumn flavors while packing a protein punch, making it an ideal meal for breakfast, lunch, or dinner.
INGREDIENTS
200g Butternut Squash
1 medium Yellow Onion
3 cloves Garlic
1 cup Cannellini Beans
1 cup Low-Sodium Vegetable Broth
0.75 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Peel, deseed, and cube the butternut squash. Toss the cubes with a drizzle of olive oil, salt, and pepper.
Spread the squash cubes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, dice the yellow onion and mince the garlic.
In a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the diced onion until soft and translucent, then add the minced garlic and cook for another minute until fragrant.
Add the roasted butternut squash, rinsed cannellini beans, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.
Use an immersion blender or a countertop blender to puree the soup until smooth. Return the soup to the pot and gently reheat if needed. Adjust seasoning with salt and pepper.
Ladle the soup into a bowl and swirl in the low-fat Greek yogurt for extra creaminess and a protein boost before serving.