YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety texture and rich, roasted flavor of butternut squash combined with hearty cannellini beans and a zesty roasted chickpea topping. This soup is finished with a dollop of nonfat Greek yogurt for creaminess, accented by aromatic garlic and onion, and a pinch of warming spices. Perfect for a comforting meal that's both satisfying and nutrient-dense.
INGREDIENTS
400g Butternut Squash, cubed
0.5 cup Cannellini Beans (canned, drained)
0.5 cup Nonfat Plain Greek Yogurt
0.5 cup Roasted Chickpeas
2 cups Low-Sodium Vegetable Broth
1 small Onion, chopped
2 cloves Garlic, minced
Spices (Nutmeg, Cinnamon, Salt & Pepper) to taste
PREPARATION
Preheat your oven to 400°F. Toss the cubed butternut squash with a light sprinkle of your chosen spices (cinnamon and nutmeg work beautifully) and a small amount of water if necessary to prevent sticking.
Spread the squash evenly on a baking sheet and roast in the oven for about 25-30 minutes or until tender and slightly caramelized around the edges.
While the squash roasts, prepare the soup base in a large pot over medium heat. Add the chopped onion and garlic with a splash of water to sauté until soft and fragrant.
Add the low-sodium vegetable broth and the drained cannellini beans to the pot. Bring to a simmer.
Once the squash is roasted, add it to the pot and let it simmer for 5 minutes to meld the flavors.
Use an immersion blender or transfer the mixture to a blender to purée until smooth and creamy.
Return the soup to the pot. Adjust seasoning with salt, pepper, additional nutmeg, or cinnamon as desired, and warm through over low heat.
Ladle the soup into bowls and garnish each serving with a dollop of nonfat Greek yogurt and roasted chickpeas for an added protein crunch.
Serve immediately and enjoy your nutrient-rich, comforting dish.