Silky Butternut Squash Ginger Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Butternut Squash Ginger Soup

YOUR SOLIN GENERATED RECIPE

Silky Butternut Squash Ginger Soup

A luxurious, velvety soup that melds the natural sweetness of roasted butternut squash with the warming zing of fresh ginger and garlic, uplifted by a creamy swirl of tangy Greek yogurt and delicate tofu cubes. This comforting bowl is perfect for any meal, delivering a burst of earthy flavor and a satisfying texture that soothes from the inside out.

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NUTRITION

583kcal
Protein
32.4g
Fat
4.6g
Carbs
107.4g

SERVINGS

1 serving

INGREDIENTS

600g Butternut Squash

1/2 cup Cannellini Beans (rinsed)

1/2 cup Plain Nonfat Greek Yogurt

75g Extra-Firm Tofu

1 small Onion

1 clove Garlic

1 Tbsp Fresh Ginger

2 cups Low Sodium Vegetable Broth

1/4 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel, seed, and cut the butternut squash into cubes. Rinse and drain the cannellini beans.

  • 2

    In a large pot, add the cubed squash, drained beans, and 2 cups of low sodium vegetable broth.

  • 3

    Dice the onion, mince the garlic, and grate or finely mince the fresh ginger. Add them to the pot along with a sprinkle of turmeric.

  • 4

    Bring the mixture to a simmer over medium heat. Cover and cook until the squash is tender, about 20-25 minutes.

  • 5

    Once the vegetables are soft, add the tofu cubes and cook for an additional 5 minutes to warm through.

  • 6

    Using an immersion blender, blend the soup until very smooth and silky. Alternatively, blend in batches using a countertop blender.

  • 7

    Season with salt and pepper to taste.

  • 8

    Ladle the soup into bowls and top each serving with a swirl of plain nonfat Greek yogurt for creaminess.

  • 9

    Serve warm and enjoy the comforting, spicy-sweet flavors of your silky butternut squash ginger soup.

Silky Butternut Squash Ginger Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Butternut Squash Ginger Soup

YOUR SOLIN GENERATED RECIPE

Silky Butternut Squash Ginger Soup

A luxurious, velvety soup that melds the natural sweetness of roasted butternut squash with the warming zing of fresh ginger and garlic, uplifted by a creamy swirl of tangy Greek yogurt and delicate tofu cubes. This comforting bowl is perfect for any meal, delivering a burst of earthy flavor and a satisfying texture that soothes from the inside out.

NUTRITION

583kcal
Protein
32.4g
Fat
4.6g
Carbs
107.4g

SERVINGS

1 serving

INGREDIENTS

600g Butternut Squash

1/2 cup Cannellini Beans (rinsed)

1/2 cup Plain Nonfat Greek Yogurt

75g Extra-Firm Tofu

1 small Onion

1 clove Garlic

1 Tbsp Fresh Ginger

2 cups Low Sodium Vegetable Broth

1/4 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Peel, seed, and cut the butternut squash into cubes. Rinse and drain the cannellini beans.

  • 2

    In a large pot, add the cubed squash, drained beans, and 2 cups of low sodium vegetable broth.

  • 3

    Dice the onion, mince the garlic, and grate or finely mince the fresh ginger. Add them to the pot along with a sprinkle of turmeric.

  • 4

    Bring the mixture to a simmer over medium heat. Cover and cook until the squash is tender, about 20-25 minutes.

  • 5

    Once the vegetables are soft, add the tofu cubes and cook for an additional 5 minutes to warm through.

  • 6

    Using an immersion blender, blend the soup until very smooth and silky. Alternatively, blend in batches using a countertop blender.

  • 7

    Season with salt and pepper to taste.

  • 8

    Ladle the soup into bowls and top each serving with a swirl of plain nonfat Greek yogurt for creaminess.

  • 9

    Serve warm and enjoy the comforting, spicy-sweet flavors of your silky butternut squash ginger soup.