YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup finished with a creamy swirl of nonfat Greek yogurt and hearty cannellini beans. This warming meal offers a perfect balance of silky textures and rich flavors, ideal for a comforting lunch or dinner.
INGREDIENTS
300 grams Butternut Squash
1 medium Onion (110 g)
2 cloves Garlic
2 cups Vegetable Broth
0.75 cup Nonfat Greek Yogurt
0.5 cup Cannellini Beans
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash.
Toss the squash cubes with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
While the squash roasts, finely chop the onion and mince the garlic.
In a large pot, warm a splash of water or a tiny bit more olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
Add the roasted squash, vegetable broth, and cannellini beans to the pot. Bring to a simmer and cook for 5-7 minutes to blend the flavors.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
Return the pureed soup to low heat and stir in the nonfat Greek yogurt until well combined. Do not boil once the yogurt is added to prevent curdling.
Taste and adjust seasoning with salt and pepper as needed before serving. Enjoy your creamy roasted butternut squash soup warm.