YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, comforting bowl of roasted butternut squash soup enriched with creamy Greek yogurt and hearty chickpeas. This balanced soup melds sweet roasted squash with aromatic garlic and onions in a savory vegetable broth, finished with a touch of unsweetened almond milk and a drizzle of olive oil for a smooth, luxurious texture.
INGREDIENTS
300g Butternut Squash
1/2 cup Chickpeas
1 medium Yellow Onion
3 cloves Garlic
2 cups Vegetable Broth
1/3 cup Unsweetened Almond Milk
1/2 tbsp Olive Oil
1/2 cup Nonfat Greek Yogurt
1/4 cup extra Nonfat Greek Yogurt for swirl
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Peel, deseed, and cube the butternut squash into even pieces.
Place the squash cubes on a baking sheet. Drizzle with 1/2 tablespoon of olive oil, sprinkle a pinch of salt and pepper, and roast for 25-30 minutes until tender and lightly caramelized.
Meanwhile, coarsely chop the yellow onion and garlic cloves.
Heat a medium pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Once the squash is roasted, add it to the pot along with the 2 cups of vegetable broth and the unsweetened almond milk.
Bring the mixture to a simmer. Add the 1/2 cup chickpeas and allow the soup to heat through for another 5 minutes.
Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches and blend until smooth.
Return the soup to the pot if necessary. Stir in 1/2 cup nonfat Greek yogurt to enrich the creaminess, ensuring the soup is warm but not boiling to prevent curdling.
Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and top each serving with a swirl of the extra 1/4 cup nonfat Greek yogurt.
Serve warm and enjoy your comforting, protein-enriched creamy roasted butternut squash soup.