YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
This velvety roasted butternut squash soup brings together the natural sweetness of caramelized squash with a creamy twist from Greek yogurt and the hearty boost of white beans. Finished with aromatic garlic and onion, this nourishing bowl is both comforting and satisfying.
INGREDIENTS
4 cups diced Butternut Squash (approx. 400g)
1 tablespoon Olive Oil (14g)
1 medium Yellow Onion (110g)
3 cloves Garlic (9g)
2 cups Low-Sodium Vegetable Broth (480g)
3/4 cup Nonfat Greek Yogurt (170g)
1/2 cup White Beans (125g)
PREPARATION
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.
Once the squash is roasted, add it to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for an additional 5 minutes.
Turn off the heat and blend the soup using an immersion blender until smooth. For an extra creamy texture, stir in the nonfat Greek yogurt and white beans, letting them warm through in the residual heat.
Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the comforting flavors of this creamy roasted butternut squash soup.