YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enriched with protein-packed cannellini beans and a smooth swirl of nonfat Greek yogurt. The natural sweetness of roasted butternut squash and red bell pepper is perfectly balanced with a hint of caramelized onion and garlic, making this comforting bowl a delightful meal for any time of day.
INGREDIENTS
200g Butternut Squash
200g Cannellini Beans
200g Nonfat Greek Yogurt
240ml Low-Sodium Vegetable Broth
50g Red Bell Pepper
50g Onion
1 tsp Olive Oil
1 clove Garlic
Pinch of Nutmeg
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even pieces.
Toss the squash cubes with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet along with roughly chopped red bell pepper pieces and onion slices.
Roast in the oven for about 25-30 minutes until the vegetables are tender and slightly caramelized.
In a medium saucepan, heat the roasted vegetables with the low-sodium vegetable broth. Add the minced garlic and a pinch of nutmeg.
Bring the mixture to a simmer, then add the cannellini beans. Continue simmering for 5-7 minutes to allow the flavors to meld.
Remove the soup from heat and use an immersion blender to carefully blend the mixture until smooth but still retaining a bit of texture.
Stir in the nonfat Greek yogurt for added creaminess and protein. Adjust seasoning with salt and pepper as needed.
Serve warm and enjoy your nourishing, protein-rich roasted butternut squash soup.