YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety roasted butternut squash soup enriched with hearty white beans and a tangy dollop of nonfat Greek yogurt. This comforting bowl marries the sweetness of roasted squash with savory red onion and garlic, creating a warming and balanced meal perfect for any time of day.
INGREDIENTS
2 cups Butternut Squash (cubed)
1 small Red Onion (chopped)
2 cloves Garlic (minced)
1 tbsp Olive Oil
2 cups Vegetable Broth
3/4 cup White Beans (rinsed and drained)
1/2 cup Nonfat Greek Yogurt (for garnish)
PREPARATION
Preheat your oven to 400°F.
Peel, deseed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, then spread them evenly onto a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized on the edges.
While the squash roasts, finely chop the red onion and mince the garlic.
In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped red onion and garlic until fragrant and softened, about 3-4 minutes.
Add the vegetable broth and white beans to the pot. Bring the mixture to a simmer and let it cook for 5 minutes to meld the flavors.
Once the squash is roasted, transfer it into the pot. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.
Gently heat the blended soup, adjusting seasoning with salt and pepper as needed.
Serve the soup hot, topping each bowl with a dollop of nonfat Greek yogurt for creaminess and a sprinkle of fresh herbs if desired.