YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting bowl of roasted butternut squash soup accented with white beans and a hint of aromatic garlic and onion, finished with a cool dollop of tangy Greek yogurt. This vibrant bowl combines sweet roasted squash with hearty beans, creating a satisfying meal that's both nourishing and delicious.
INGREDIENTS
400g Butternut Squash
1 cup White Beans (170g)
1 medium Onion
3 cloves Garlic
1 medium Carrot
2 cups Vegetable Broth
1 tsp Olive Oil
1/3 cup Nonfat Greek Yogurt
Salt, Pepper, and a pinch of Nutmeg (to taste)
PREPARATION
Preheat your oven to 400°F.
Peel and cube the butternut squash into roughly 1-inch pieces. Toss with the olive oil, salt, and a pinch of nutmeg.
Spread the cubed squash on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized.
While the squash roasts, dice the onion, mince the garlic, and chop the carrot.
In a large pot, sauté the onion, garlic, and carrot over medium heat until softened, about 5 minutes.
Add the roasted butternut squash along with the white beans and vegetable broth to the pot. Bring to a simmer and let cook for another 10 minutes.
Using an immersion blender or regular blender in batches, blend the soup until smooth while leaving a few chunks for texture.
Season the soup with additional salt and pepper if needed.
Ladle the soup into bowls and swirl in the nonfat Greek yogurt as a garnish before serving.