YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety roasted butternut squash soup that balances the natural sweetness of squash with hearty white beans and a creamy finish from nonfat Greek yogurt. This soul-warming bowl is finished with aromatic flavors of garlic, onion, and a hint of nutmeg, offering a comforting yet protein-rich meal perfect for any time of day.
INGREDIENTS
2 cups roasted butternut squash
1 cup cannellini beans (rinsed and drained)
0.75 cup nonfat Greek yogurt
0.5 medium yellow onion, chopped
1 tsp olive oil
3 garlic cloves, minced
1 cup vegetable broth
Spices (salt, pepper, nutmeg) to taste
PREPARATION
Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast until tender and lightly caramelized, about 25-30 minutes.
In a medium saucepan, heat the remaining olive oil over medium heat. Sauté the chopped half yellow onion and minced garlic until fragrant and translucent, about 4-5 minutes.
Add the roasted butternut squash, rinsed cannellini beans, and vegetable broth to the saucepan. Bring the mixture to a simmer and let cook for about 10 minutes to allow flavors to meld.
Remove the soup from heat and use an immersion blender (or transfer in batches to a traditional blender) to blend the mixture until smooth and creamy.
Return the blended soup to low heat and stir in the nonfat Greek yogurt. Adjust seasoning with salt, pepper, and a pinch of nutmeg. Warm gently without boiling to preserve the creaminess of the yogurt.
Ladle the soup into a bowl and serve warm. Enjoy your protein-rich, creamy roasted butternut squash soup!