YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety texture and subtly sweet flavor of roasted butternut squash blended into a warming, protein-boosted soup. This savory bowl combines the rich creaminess of nonfat Greek yogurt, hearty white beans, and gently roasted squash for a balanced meal that's comforting and nutritious.
INGREDIENTS
400g Butternut Squash
1/2 cup Canned White Beans
1 cup Plain Nonfat Greek Yogurt
1 medium Yellow Onion
2 cloves Garlic
2 cups Low-Sodium Vegetable Broth
1 Tbsp Olive Oil
1/4 tsp Nutmeg
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel, deseed, and cut the butternut squash into approximately 1-inch cubes.
Toss the squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.
While the squash roasts, dice the onion and mince the garlic.
Heat a small pot over medium heat, add the diced onion and garlic, and sauté until fragrant and softened, about 5 minutes.
Add the roasted squash to the pot along with the drained white beans and vegetable broth. Bring to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
Remove the pot from heat. Use an immersion blender or a countertop blender to puree the soup until smooth. Return the soup to low heat if necessary.
Stir in the Greek yogurt and a pinch of nutmeg, adjusting salt and pepper to taste. Warm the soup gently without bringing it to a boil to preserve the creamy texture.
Serve hot and enjoy this nourishing, protein-rich bowl of creamy roasted butternut squash soup.