YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a vibrant and velvety soup featuring roasted butternut squash, hearty white beans, and a creamy nonfat Greek yogurt swirl. Lightly spiced with nutmeg and black pepper, this warmly satisfying bowl brings a delightful balance of sweet, savory, and tangy flavors, perfect for any meal of the day.
INGREDIENTS
300g Butternut Squash
1 cup White Beans (canned, rinsed)
1 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 small Yellow Onion
2 cloves Garlic
2 cups Vegetable Broth
A pinch Ground Nutmeg
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even pieces.
Toss the cubed squash with olive oil, a pinch of salt, and black pepper. Spread evenly on a baking sheet.
Roast the squash in the oven for about 25-30 minutes, until tender and slightly caramelized at the edges.
Meanwhile, dice the yellow onion and mince the garlic.
In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant, about 3-4 minutes.
Add the roasted squash, white beans, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for an additional 5 minutes to meld the flavors.
Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy.
Return the blended soup to the pot. Adjust seasoning with salt, black pepper, and a pinch of ground nutmeg. If the soup is too thick, add a splash of water or extra broth.
Ladle the soup into bowls and garnish each serving with a generous swirl of nonfat Greek yogurt.
Serve warm and enjoy your comforting, protein-boosted creamy roasted butternut squash soup.