YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, warmly spiced roasted butternut squash soup blended with protein-packed additions for a nourishing, satisfying bowl. The sweetness of roasted squash, combined with the creaminess of Greek yogurt and tofu, creates a delightful balance of flavors, perfect for any meal.
INGREDIENTS
300 grams Butternut Squash
0.5 cup Chickpeas (canned, low sodium)
100 grams Extra Firm Tofu
0.75 cup Nonfat Greek Yogurt
1 cup Low-Sodium Vegetable Broth
0.25 cup Yellow Onion, diced
2 Garlic Cloves, minced
1 teaspoon Olive Oil
Salt & Pepper to taste
1 pinch Ground Nutmeg
PREPARATION
Preheat your oven to 400°F. Peel, seed, and cut the butternut squash into cubes. Toss with olive oil, salt, and pepper.
Spread the squash cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Meanwhile, in a medium pot over medium heat, sauté the diced yellow onion and minced garlic until softened and fragrant.
Add the roasted squash, low-sodium vegetable broth, and a pinch of ground nutmeg to the pot. Let simmer for 5 minutes.
Transfer half of the soup and blend until smooth using an immersion blender or countertop blender. Return the blended mixture to the pot and stir.
Add the chickpeas and cubed extra firm tofu. Simmer gently for another 5 minutes to warm through.
Stir in the nonfat Greek yogurt off heat (to preserve its creaminess and protein benefits). Adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and serve warm. Enjoy the creamy, nutrient-rich blend!