Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Butternut Squash; 1/2 cup Cannellini Beans; 100g Silken Tofu; 1/2 cup Nonfat Greek Yogurt; 2 tbsp Hemp Seeds; 1 cup Vegetable Broth; 1 tsp Olive Oil; Salt & Pepper to taste; 1 tsp Ground Cumin; 1 tsp Smoked Paprika

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A luscious, velvety roasted butternut squash soup elevated with the creaminess of nonfat Greek yogurt and silken tofu, balanced with hearty cannellini beans and a sprinkle of hemp seeds. This nourishing bowl offers a comforting blend of flavors and textures perfect for any meal, delivering a satisfying protein boost while staying within a mindful calorie range.

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NUTRITION

Protein

37.7g

Fat

18.3g

Carbs

67.5g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

1/2 cup Cannellini Beans

100g Silken Tofu

1/2 cup Nonfat Greek Yogurt

2 tbsp Hemp Seeds

1 cup Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

1 tsp Ground Cumin

1 tsp Smoked Paprika

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PREPARATION

1
Preheat your oven to 400°F.
2
Peel, seed, and chop the butternut squash into 1-inch cubes. Toss them with olive oil, salt, pepper, cumin, and smoked paprika.
3
Spread the seasoned squash on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
4
In a blender, combine the roasted squash, cannellini beans, silken tofu, nonfat Greek yogurt, and vegetable broth. Blend until very smooth.
5
Taste and adjust the seasoning with additional salt and pepper if needed.
6
Transfer the soup to a saucepan and gently heat over medium-low heat, stirring occasionally. Do not boil.
7
Ladle the soup into bowls and sprinkle hemp seeds on top before serving.