YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting soup bursting with the natural sweetness of roasted butternut squash enhanced by a savory blend of chickpeas, aromatic onions, and garlic. Finished with a cool dollop of nonfat Greek yogurt and a sprinkle of hemp seeds, this dish delivers a wholesome balance of flavors ideal for any meal.
INGREDIENTS
300 grams Butternut Squash
0.75 cup Chickpeas (cooked)
1/2 medium Yellow Onion
2 cloves Garlic
1 cup Vegetable Broth
1 teaspoon Olive Oil
1/2 cup Nonfat Greek Yogurt
2 tablespoons Hemp Seeds
PREPARATION
Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into 1-inch pieces.
Toss the squash cubes lightly with olive oil, salt, and pepper, then spread them out on a baking sheet.
Roast the squash in the oven for 25-30 minutes, until they are fork-tender and lightly caramelized.
While the squash roasts, finely chop the yellow onion and garlic.
In a medium saucepan over medium heat, sauté the chopped onion and garlic until soft and fragrant, about 5 minutes.
Add the chickpeas and vegetable broth to the saucepan, and let the mixture simmer for about 5 minutes to blend the flavors.
Transfer the roasted squash along with the broth mixture to a blender and blend until smooth and creamy. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Return the blended soup to the saucepan to warm it through over low heat. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish each serving with a drizzle of nonfat Greek yogurt and a sprinkle of hemp seeds.
Serve hot and enjoy the comforting flavors and creamy texture of your roasted butternut squash soup.