YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor a velvety, roasted butternut squash soup enriched with creamy nonfat Greek yogurt and hearty cannellini beans that lend a satisfying protein boost. Fragrant roasted squash, caramelized onions, and a subtle hit of garlic come together in a light yet luxurious broth, seasoned with thyme and a drizzle of olive oil for a warm, comforting bowl perfect for any meal.
INGREDIENTS
2 cups diced Butternut Squash
1 cup Cannellini Beans (cooked)
3/4 cup Nonfat Greek Yogurt
1/2 medium Yellow Onion, chopped
2 cloves Garlic
1 cup Vegetable Broth
1 tsp Olive Oil
1 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, a pinch of salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, heat a small pot over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 5 minutes.
Add the vegetable broth and bring to a light simmer.
Once the squash is done, transfer it into the pot along with the cooked cannellini beans. Allow everything to simmer for a few minutes to meld the flavors.
Turn off the heat and blend the mixture until smooth using an immersion blender or a countertop blender in batches.
Stir in the nonfat Greek yogurt and dried thyme. Adjust seasoning with salt and black pepper.
Rewarm gently if needed, and serve hot. Enjoy this creamy, protein-boosted soup perfect for any mealtime.