YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting roasted butternut squash soup with a delightful swirl of nonfat Greek yogurt, hearty chickpeas, and a sprinkle of hemp seeds. This nourishing bowl is roasted to perfection with caramelized squash and red onions, then blended into a silky texture enriched with warm garlic and olive oil, offering a balanced, flavorful meal ideal for any time of day.
INGREDIENTS
200 grams Butternut Squash
50 grams Red Onion
3 grams Garlic
1 tablespoon Olive Oil
1.5 cups Low-Sodium Vegetable Broth
1 cup Plain Nonfat Greek Yogurt
1/2 cup Chickpeas
1 tablespoon Hemp Seeds
PREPARATION
Preheat your oven to 400°F.
Peel and cube the butternut squash into uniform 1-inch pieces. Peel and roughly chop the red onion, and lightly toss both with olive oil, salt, and pepper.
Spread the squash and onion on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through for even browning.
In a large pot, heat a small drizzle of olive oil over medium heat and gently sauté the minced garlic for about 1 minute until fragrant.
Add the roasted squash and onion to the pot along with the low-sodium vegetable broth. Bring to a simmer and let it meld for 5 minutes.
Transfer the mixture to a blender (or use an immersion blender) and blend until smooth and creamy. Return the soup to the pot and adjust seasoning if needed.
Stir in the Greek yogurt until fully incorporated, creating a rich and creamy consistency.
Gently fold in the chickpeas, then heat the soup through over low heat, taking care not to boil vigorously to preserve the yogurt’s texture.
Ladle the soup into a bowl and garnish with a sprinkle of hemp seeds on top before serving.