YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, warming roasted butternut squash soup enhanced with soft tofu and white beans for a protein boost. This silky soup is perfectly seasoned with caramelized onions, garlic, and a hint of nutmeg, creating a comforting bowl that's both nutritious and satisfying.
INGREDIENTS
300g Butternut Squash
300g Soft Tofu
1/4 cup White Beans
1/8 cup Extra White Beans
1 medium Onion
2 cloves Garlic
2 cups Vegetable Broth
1 tsp Olive Oil
Pinch of Nutmeg
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and dice the butternut squash into even cubes.
Toss the squash cubes with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.
While the squash roasts, dice the onion and mince the garlic. In a medium saucepan, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.
Add the roasted squash to the saucepan along with the vegetable broth. Bring to a simmer.
In a blender, combine the soft tofu and white beans. Once the vegetables have softened, carefully blend part of the soup with the tofu and beans until smooth. Alternatively, add the tofu and beans directly to the pot and use an immersion blender for a creamier consistency.
Return the blended mixture to the pot, stir in a pinch of nutmeg, and adjust salt and pepper to taste. Let it simmer for another 5 minutes so all the flavors meld together.
Serve hot, garnished as desired. Enjoy this comforting, protein-boosted creamy roasted butternut squash soup!