YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety, comforting bowl of creamy roasted butternut squash soup. Roasted squash and aromatic onions blend seamlessly with a touch of Greek yogurt and extra-firm tofu, while chickpeas add a hearty texture. Finished with a dash of garlic and light olive oil, each spoonful is a delightful balance of natural sweetness and savory spice.
INGREDIENTS
400g Butternut Squash
125g Nonfat Greek Yogurt
82g Cooked Chickpeas
100g Extra-Firm Tofu
480ml Low Sodium Vegetable Broth
110g Yellow Onion
9g Garlic
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the butternut squash into even pieces. Toss with a small drizzle of olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
Meanwhile, chop the onion and garlic. In a large pot, lightly sauté the onion and garlic until fragrant using a splash of water or a tiny bit of olive oil if desired.
Add the roasted squash, sautéed onion and garlic, cooked chickpeas, and extra-firm tofu (cut into cubes) to the pot.
Pour in the low sodium vegetable broth and bring to a simmer over medium heat. Allow to cook for about 10 minutes to meld the flavors.
Remove the pot from heat and blend the soup with an immersion blender until smooth, leaving some texture if desired.
Stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasonings with salt, pepper, and a pinch of cumin if you like.
Serve warm and enjoy your nourishing bowl of creamy roasted butternut squash soup.