YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup with a creamy swirl of nonfat Greek yogurt and a subtle hint of roasted chickpeas. This comforting bowl packs a satisfying protein boost and a rich, savory depth from roasted onion, garlic, and aromatic spices.
INGREDIENTS
2 cups diced Butternut Squash
1/2 cup cooked Chickpeas
2/3 cup Nonfat Greek Yogurt
1 medium Yellow Onion
2 cloves Garlic
2 cups Low-Sodium Vegetable Broth
1/2 tbsp Olive Oil
1/2 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss the diced butternut squash with olive oil, a pinch of salt, pepper, and ground cumin. Spread evenly on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes until tender and lightly caramelized.
Meanwhile, finely chop the onion and garlic. In a large pot, sauté the chopped onion and garlic over medium heat until translucent.
Add the roasted squash and cooked chickpeas into the pot. Pour in the low-sodium vegetable broth.
Bring the mixture to a simmer and let it cook for about 10 minutes to blend the flavors.
Use an immersion blender or transfer the mixture to a blender in batches to achieve a smooth, creamy texture.
Return the soup to the pot and gently stir in the nonfat Greek yogurt to add creaminess. Warm the soup gently without boiling.
Adjust salt and pepper to taste, and serve warm.