YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety and warming bowl of roasted butternut squash soup, enriched with the creaminess of nonfat Greek yogurt and a subtle hint of roasted chickpeas. This comforting dish balances sweet roasted squash with savory onion and garlic, creating a deliciously smooth and nutrient-packed meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 cups diced Butternut Squash (280g)
1/2 cup cooked Chickpeas (125g)
1 cup Nonfat Plain Greek Yogurt (245g)
1/2 tbsp Olive Oil (7g)
1 medium Yellow Onion (110g)
2 cloves Garlic (6g)
2 cups Low Sodium Vegetable Broth (480g)
1/2 tsp Nutmeg
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet.
Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized. In the last 5 minutes, add the whole chickpeas to warm through.
While the squash roasts, dice the onion and mince the garlic. In a large pot, heat a splash of olive oil over medium heat and sauté the onion until soft, then add garlic and sauté briefly until fragrant.
Add the roasted squash, chickpeas, and low sodium vegetable broth to the pot. Bring to a simmer and let it cook for about 10 minutes.
Using an immersion blender, blend the mixture until smooth but still a bit chunky for texture. Alternatively, let cool slightly and blend in batches in a countertop blender.
Stir in the nonfat Greek yogurt and a pinch of nutmeg. Adjust seasoning with salt and pepper as needed.
Heat the soup gently if necessary, being careful not to boil vigorously after adding the yogurt, then serve warm.