YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Dive into a velvety bowl of roasted butternut squash soup blended to silky perfection with a dash of protein-packed nonfat Greek yogurt and hearty cannellini beans. This comforting dish is delicately spiced with garlic and red onion, finished with a drizzle of olive oil for a satisfying, warming meal.
INGREDIENTS
300g Butternut Squash
1/2 Red Onion (~50g)
2 cloves Garlic
1 tsp Olive Oil
1 cup Low-Sodium Vegetable Broth
1 cup Nonfat Greek Yogurt
1/2 cup Cannellini Beans
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into even pieces. Slice the red onion and peel the garlic cloves.
On a baking tray, toss the squash cubes, red onion slices, and garlic with olive oil, salt, and pepper.
Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.
Once roasted, transfer the vegetables to a blender along with the vegetable broth and cannellini beans. Blend until smooth and creamy.
Pour the blended mixture into a saucepan and gently heat over medium, stirring occasionally.
Stir in the nonfat Greek yogurt to add creaminess and extra protein. Adjust the seasoning with more salt and pepper if needed.
Serve warm and enjoy this comforting, protein-packed bowl of soup.