YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, irresistible soup that melds the natural sweetness of roasted butternut squash with savory turkey sausage and hearty chickpeas, finished with a cool swirl of nonfat Greek yogurt for creaminess. Perfectly balanced for a warming meal any time of the day.
INGREDIENTS
1 cup roasted Butternut Squash (205g)
1/2 cup canned low-sodium Chickpeas (125g)
150 grams Nonfat Greek Yogurt
2 Turkey Sausage links (114g total)
1 cup Low-Sodium Chicken Broth (240g)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, slice the turkey sausage into rounds and lightly sauté in a skillet over medium heat until browned. Set aside.
Drain and rinse the chickpeas if using canned, then roughly mash a few to help thicken the soup while keeping some texture.
In a pot, combine the roasted butternut squash, chickpeas, sautéed turkey sausage, and low-sodium chicken broth. Bring to a simmer over medium heat.
Use an immersion blender to blend the soup until smooth but still retaining some chunks for texture, or blend in batches in a countertop blender.
Stir in nonfat Greek yogurt for creaminess, adjusting salt and pepper to taste.
Allow the soup to heat through for an additional 3-5 minutes without boiling to preserve the yogurt’s texture.
Serve warm, optionally garnished with a drizzle of olive oil or a sprinkle of cracked pepper.