YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety blend of roasted butternut squash, savory white beans, and a bright hint of onion and garlic, finished with a swirl of creamy nonfat Greek yogurt and a kick of nutritional yeast. This warming soup is both comforting and nutrient-packed, delivering a balanced meal that satisfies without weighing you down.
INGREDIENTS
400g Butternut Squash
1/2 cup White Beans (canned, low sodium)
1 medium Yellow Onion
3 cloves Garlic
2 cups Low-Sodium Vegetable Broth
3/4 cup Nonfat Greek Yogurt
2 tbsp Nutritional Yeast
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into uniform pieces.
Toss the squash cubes with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
While the squash roasts, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until the onion becomes translucent.
Add the roasted squash to the pot along with the white beans and vegetable broth. Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer in batches to a countertop blender.
Stir in the nonfat Greek yogurt and nutritional yeast, blending well until fully incorporated. Adjust seasoning with salt and pepper as needed.
Heat the soup gently for another 2-3 minutes on low heat, being careful not to boil once the yogurt is added, then serve warm.