YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the comforting warmth of roasted butternut squash blended into a silky soup, elevated with aromatic garlic and onion, hearty white beans and chickpeas for a protein boost, and finished with a dollop of tangy Greek yogurt. This velvety bowl is perfect for breakfast, lunch, or dinner, delivering a satisfying blend of sweet, savory, and creamy textures in every spoonful.
INGREDIENTS
300g Butternut Squash
1 medium Onion
2 cloves Garlic
2 cups Vegetable Broth
3/4 cup White Beans
1/4 cup Chickpeas
1/2 cup Nonfat Greek Yogurt
1/2 tbsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Peel, seed, and cube the butternut squash.
Toss the squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
Meanwhile, roughly chop the onion and garlic. In a large pot, add a splash of olive oil (if desired) and sauté the onion and garlic until translucent.
Add the roasted butternut squash, vegetable broth, white beans, and chickpeas to the pot. Bring to a simmer and let cook for about 10 minutes to meld the flavors.
Remove from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
Stir in the nonfat Greek yogurt for extra creaminess and adjust the seasoning with salt and pepper.
Serve warm, and enjoy a comforting bowl of creamy roasted butternut squash soup.