YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the rich, velvety texture of roasted butternut squash blended seamlessly with a hint of sweetness from caramelized red onion and garlic. Finished with a swirl of tangy nonfat Greek yogurt and smooth cannellini beans, this soup offers a comforting bowl of warmth and nourishment perfect for any meal.
INGREDIENTS
400g Butternut Squash
150g Red Onion
3 cloves Garlic
1 tsp Olive Oil
4 cups Low-Sodium Vegetable Broth
2/3 cup Cannellini Beans (cooked)
3/4 cup Nonfat Greek Yogurt
Salt, Pepper & Nutmeg to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
Toss the squash cubes with a drizzle of olive oil and a pinch of salt and pepper, and spread them on a baking sheet.
Roast the squash in the oven for about 25-30 minutes until tender and lightly caramelized.
While the squash roasts, peel and roughly chop the red onion and garlic. In a large pot over medium heat, add a splash more olive oil (optional) and sauté the onion and garlic until soft and fragrant, about 5 minutes.
Once the squash is roasted, add it to the pot along with the low-sodium vegetable broth and the cannellini beans. Bring the mixture to a simmer.
Simmer for 10-15 minutes to allow the flavors to meld. Remove the pot from heat, then use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.
Stir in the nonfat Greek yogurt to add creaminess, and season with additional salt, pepper, and a pinch of nutmeg as desired.
Serve warm, garnished with a drizzle of extra yogurt or a light sprinkle of herbs if preferred.