YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety warmth of roasted butternut squash blended into a creamy soup, perfectly balanced with hearty white beans and a tangy swirl of nonfat Greek yogurt. This comforting bowl is enhanced by caramelized onions and roasted garlic, creating a delightful interplay of sweet and savory flavors ideal for any meal.
INGREDIENTS
2 medium Butternut Squash (≈800g)
2 cups White Beans (canned, drained, ≈480g)
1.5 cups Plain Nonfat Greek Yogurt (≈360g)
1 medium Onion (≈110g)
3 cloves Garlic
1 tablespoon Olive Oil
2 cups Vegetable Broth
PREPARATION
Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash into 1-inch pieces.
Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
Meanwhile, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.
Add the roasted squash to the pot along with the white beans and vegetable broth. Bring the mixture to a simmer and let it cook for 5 more minutes to meld the flavors.
Using an immersion blender or transferring in batches to a blender, blend the soup until smooth and creamy. Return the soup to the pot if needed and adjust seasoning with salt and pepper.
Stir in half of the Greek yogurt into the warm soup for extra creaminess. Serve the soup in bowls and top each serving with a dollop of the remaining Greek yogurt.
Enjoy this comforting bowl of creamy roasted butternut squash soup as a nourishing meal for breakfast, lunch, or dinner.