Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A velvety, comforting soup featuring roasted butternut squash blended with savory aromatics, creamy nonfat Greek yogurt, hearty white beans, and a boost of protein from extra firm tofu. This delightfully balanced bowl offers a rich flavor profile with a smooth texture and a touch of earthiness, perfect for any meal of the day.

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NUTRITION

633kcal
Protein
38.3g
Fat
10.3g
Carbs
107.3g

SERVINGS

1 serving

INGREDIENTS

3 cups diced Butternut Squash

1 medium Onion

2 cloves Garlic

100g Extra Firm Tofu

1/2 cup White Beans

2 cups Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for about 25-30 minutes, stirring halfway through, until it is tender and slightly caramelized.

  • 3

    While the squash is roasting, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until they become soft and translucent.

  • 4

    Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and let cook for 5-10 minutes to meld the flavors.

  • 5

    In a blender, combine the soup mixture with the extra firm tofu and white beans. Blend until smooth and creamy.

  • 6

    Return the blended soup to the pot and gently reheat over low heat. Stir in the nonfat Greek yogurt until fully incorporated, adjusting the seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy your creamy, comforting bowl of roasted butternut squash soup.

Creamy Roasted Butternut Squash Soup

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

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A velvety, comforting soup featuring roasted butternut squash blended with savory aromatics, creamy nonfat Greek yogurt, hearty white beans, and a boost of protein from extra firm tofu. This delightfully balanced bowl offers a rich flavor profile with a smooth texture and a touch of earthiness, perfect for any meal of the day.

NUTRITION

633kcal
Protein
38.3g
Fat
10.3g
Carbs
107.3g

SERVINGS

1 serving

INGREDIENTS

3 cups diced Butternut Squash

1 medium Onion

2 cloves Garlic

100g Extra Firm Tofu

1/2 cup White Beans

2 cups Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the squash in the oven for about 25-30 minutes, stirring halfway through, until it is tender and slightly caramelized.

  • 3

    While the squash is roasting, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until they become soft and translucent.

  • 4

    Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and let cook for 5-10 minutes to meld the flavors.

  • 5

    In a blender, combine the soup mixture with the extra firm tofu and white beans. Blend until smooth and creamy.

  • 6

    Return the blended soup to the pot and gently reheat over low heat. Stir in the nonfat Greek yogurt until fully incorporated, adjusting the seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy your creamy, comforting bowl of roasted butternut squash soup.