YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup blended to silky perfection with cannellini beans, a hint of savory broth, and a creamy swirl of nonfat Greek yogurt, crowned with a gently poached egg for an added protein boost. This comforting bowl offers a delightful balance of sweet and savory notes, making it a satisfying meal any time of day.
INGREDIENTS
300g Butternut Squash
1/2 cup Cannellini Beans
1/2 medium Yellow Onion
2 cloves Garlic
1 cup Low-Sodium Chicken Broth
1/2 tsp Extra Virgin Olive Oil
3/4 cup Nonfat Greek Yogurt
1 large Egg
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel and dice the butternut squash into 1-inch cubes. Toss the squash cubes with 1/2 teaspoon of olive oil, and season lightly with salt and pepper.
Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, finely chop 1/2 medium yellow onion and mince 2 garlic cloves. Sauté them in a medium saucepan over medium heat until softened and fragrant, about 3-4 minutes.
Add the roasted butternut squash and 1/2 cup of drained cannellini beans to the saucepan. Pour in 1 cup of low-sodium chicken broth and bring the mixture to a gentle simmer.
Allow the flavors to meld for 5 minutes, then remove the pan from the heat and blend the mixture using an immersion blender (or a regular blender in batches) until smooth and creamy.
Return the blended soup to low heat and stir in 3/4 cup nonfat Greek yogurt. Taste and adjust seasoning with salt and pepper as needed.
In a small separate pan, poach or gently soft-boil 1 large egg. Once done, place the egg on top of the soup when serving for an extra protein boost.
Serve warm and enjoy your creamy, delicious bowl of roasted butternut squash soup.