YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
This velvety roasted butternut squash soup is blended to perfection with Greek yogurt and cannellini beans, offering a creamy texture and a balanced flavor profile. A hint of roasted garlic and caramelized red onion enhance the natural sweetness of the squash, making this dish satisfying and nutrient-packed for any meal.
INGREDIENTS
1.5 cups roasted Butternut Squash (cubed)
1/4 cup chopped Red Onion
2 cloves Garlic
1 cup Low Sodium Vegetable Broth
1 cup Nonfat Greek Yogurt
1/2 cup Cannellini Beans (drained)
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F. Toss cubed butternut squash lightly with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
In a medium pot, heat the olive oil over medium heat. Sauté the chopped red onion until softened, about 3-4 minutes, then add the garlic and cook for an additional minute until fragrant.
Add the roasted butternut squash, low sodium vegetable broth, and cannellini beans to the pot. Bring the mixture to a simmer and let it cook for 5 minutes to marry the flavors.
Transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Return the blended soup to the pot, and stir in the nonfat Greek yogurt until well combined. Heat gently over low heat—do not boil once the yogurt is added to prevent curdling.
Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy your nutrient-packed creamy roasted butternut squash soup.