YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash and Carrot Soup
Warm up with a velvety, roasted butternut squash and carrot soup enriched with hearty red lentils, chickpeas, and firm tofu for an extra protein boost. Finished with a cool, tangy Greek yogurt swirl, this soup offers a balanced harmony of naturally sweet roasted vegetables and creamy, savory elements—perfect as a satisfying meal any time of day.
INGREDIENTS
1 cup diced Butternut Squash (205g)
1 cup diced Carrots (128g)
1/2 cup dry Red Lentils (90g)
1/2 cup Chickpeas, canned, drained (82g)
2 cups Vegetable Broth
1/2 tbsp Extra Virgin Olive Oil
1 cup Nonfat Greek Yogurt
200g Firm Tofu
2 cloves Garlic
PREPARATION
Preheat your oven to 400°F. Toss the diced butternut squash and carrots with the olive oil, a pinch of salt, pepper, and minced garlic. Spread them out on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.
Meanwhile, rinse the red lentils and set them aside. In a medium saucepan, combine the vegetable broth and red lentils. Bring to a simmer over medium heat and cook for about 15 minutes until the lentils are soft.
Add the roasted vegetables and chickpeas to the saucepan. Stir to combine and let it simmer for an additional 5 minutes to meld the flavors.
Carefully add the firm tofu (cut into small cubes) into the soup. Allow it to warm through for 3-4 minutes.
Using an immersion blender, partially blend the soup to achieve a creamy texture while leaving some chunks for added texture. Alternatively, blend half the soup in a countertop blender and then combine with the rest.
Taste and adjust seasoning with salt, pepper, or a pinch of cumin if desired.
Ladle the soup into bowls and finish each serving with a generous swirl of nonfat Greek yogurt on top for creaminess.
Serve warm and enjoy!