YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety comfort of roasted butternut squash blended into a silky, aromatic soup accented with caramelized red onions, garlic, and a touch of olive oil. Enhanced with white beans for an added protein boost and a cool dollop of Greek yogurt for creaminess, this soup is as nourishing as it is delicious.
INGREDIENTS
1 medium Butternut Squash (~680g)
0.875 cup Cannellini Beans (~210g)
2 cups Low-Sodium Vegetable Broth
1 small Red Onion
3 cloves Garlic
0.33 tbsp Olive Oil
0.5 cup Nonfat Greek Yogurt
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel and dice the butternut squash into cubes.
Toss the diced squash with a drizzle of olive oil, and season lightly with salt and pepper. Spread it evenly on a baking sheet.
Roast the squash in the preheated oven for about 25-30 minutes until tender and lightly caramelized.
In a large pot, heat a small amount of olive oil over medium heat, then add finely chopped red onion and garlic. Sweat them until soft and fragrant, about 3-4 minutes.
Add the roasted squash to the pot along with the cannellini beans and vegetable broth. Bring to a simmer and let cook for an additional 5 minutes to meld the flavors.
Using an immersion blender (or transferring to a countertop blender in batches), blend the soup until smooth and creamy. Return the soup to the pot and adjust seasoning as needed.
Ladle the soup into bowls and top each serving with a dollop of nonfat Greek yogurt. Serve warm.