YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enriched with creamy low-fat Greek yogurt and hearty cannellini beans, accented by aromatic garlic and onion. Finished with a drizzle of olive oil and a sprinkle of hemp seeds, this soup delivers a warming meal that’s both satisfying and balanced.
INGREDIENTS
300g Butternut Squash
125g Cannellini Beans
200g Low-Fat Greek Yogurt
1 tsp Olive Oil
1 tbsp Hemp Seeds
50g Yellow Onion
1 Garlic Clove
1 cup Vegetable Broth
PREPARATION
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes.
Toss the squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes until tender and lightly caramelized.
While the squash is roasting, dice the yellow onion and mince the garlic.
In a large pot, sauté the onion and garlic over medium heat until they become soft and fragrant, about 5 minutes.
Add the roasted squash and cannellini beans to the pot along with the vegetable broth. Bring to a simmer.
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Stir in the low-fat Greek yogurt for creaminess, adjusting seasoning with salt and pepper as needed.
Serve the soup warm, garnished with a sprinkle of hemp seeds on top for added texture and protein.