YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor a velvety roasted butternut squash soup that artfully blends the natural sweetness of squash with the hearty texture of cannellini beans and tofu. Finished with aromatic garlic and caramelized onions, this soup boasts a delicate creaminess achieved with unsweetened almond milk and a hint of olive oil, making it a comforting yet protein-rich meal choice.
INGREDIENTS
2 cups cubed Butternut Squash
1/2 cup Cannellini Beans
150 grams Firm Tofu
1 medium Yellow Onion
1 medium Carrot
2 cloves Garlic
2 cups Vegetable Broth
1 cup Unsweetened Almond Milk
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the squash in the oven for approximately 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, dice the onion and carrot. Mince the garlic cloves.
In a large pot, heat a small amount of olive oil over medium heat. Sauté the diced onion and carrot until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Add the roasted squash to the pot along with the vegetable broth and cubed firm tofu. Bring the mixture to a simmer.
Pour in the unsweetened almond milk and add the cannellini beans. Allow the soup to heat through for about 5 minutes.
Use an immersion blender or transfer portions to a blender to blend the soup to your desired creaminess, leaving some texture if preferred.
Taste and adjust seasoning with salt and pepper as needed. Serve warm.