Creamy Roasted Butternut Squash Soup

Ingredients

• 300g Butternut Squash
• 0.5 medium Yellow Onion (60g)
• 2 cloves Garlic (6g)
• 1.5 cups Cannellini Beans (240g)
• 1 cup Plain Nonfat Greek Yogurt (245g)
• 1.5 cups Low-Sodium Vegetable Broth (360ml)
• 1 tsp Olive Oil
• Salt, Pepper, Cumin, Nutmeg (to taste)