YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting bowl of roasted butternut squash blended with aromatic garlic and red onion, enriched with hearty chickpeas and a protein boost from pea protein powder, then finished with a swirl of nonfat Greek yogurt. This soup delivers a balanced, creamy textural delight perfect for any meal.
INGREDIENTS
2.5 cups diced Butternut Squash (300g)
1 cup diced Red Onion (100g)
2 garlic cloves
1 cup Low-Sodium Vegetable Broth (240ml)
0.5 cup Cooked Chickpeas (82g)
0.5 cup Nonfat Greek Yogurt (120g)
1 scoop Pea Protein Powder (30g)
PREPARATION
Preheat oven to 400°F and toss diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking tray.
Roast the squash in the oven for about 25-30 minutes until tender and lightly caramelized.
While the squash roasts, heat a pot over medium heat. Add diced red onion and minced garlic, and sauté until softened and fragrant.
Once the squash is roasted, transfer it to the pot along with the chickpeas and vegetable broth.
Bring the mixture to a simmer and allow it to cook for 5 minutes to combine the flavors.
Stir in the pea protein powder until fully incorporated, then remove the pot from the heat.
Blend the soup using an immersion blender until smooth, or transfer in batches to a blender.
Return the soup to low heat and stir in the nonfat Greek yogurt for extra creaminess. Warm gently without boiling to preserve the yogurt’s texture.
Adjust seasoning with salt and pepper as needed, then serve warm.