YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash and Ginger Soup
A velvety, warmly spiced soup that blends the natural sweetness of roasted butternut squash with a hint of ginger, balanced by the creaminess of nonfat Greek yogurt and hearty chickpeas. Perfect as a comforting meal any time of day, this soup delights with its smooth texture, delicate spice, and satisfying protein punch.
INGREDIENTS
2 cups cubed Butternut Squash
1 small Red Onion
1 tablespoon Fresh Ginger (grated)
2 cloves Garlic
1/2 cup Chickpeas (canned, drained)
2 cups Low-Sodium Vegetable Broth
1 teaspoon Olive Oil
1.5 cups Nonfat Greek Yogurt
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and roughly chopped red onion with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 25-30 minutes until tender and lightly caramelized.
In a large pot, heat a splash of olive oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
Add the roasted squash and onion to the pot along with the chickpeas and vegetable broth.
Bring the mixture to a simmer and let it cook for an additional 5 minutes to meld the flavors.
Use an immersion blender or transfer in batches to a blender and puree until smooth.
Return the soup to low heat and stir in the nonfat Greek yogurt until well incorporated, warming through but not boiling to avoid curdling.
Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy!