YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup blended to perfection with a tangy twist from nonfat Greek yogurt and silken tofu, delivering a satisfying creamy consistency and a burst of autumn flavors. Lightly roasted squash, caramelized red onion, and fragrant garlic come together, elevated by a drizzle of olive oil and finished with a silky blend that provides a well-rounded, warming meal.
INGREDIENTS
2 cups cubed Butternut Squash (205g)
1/2 medium Red Onion (50g)
2 cloves Garlic (6g)
1 cup Low-Sodium Vegetable Broth (240g)
1 tablespoon Olive Oil (14g)
150 grams Nonfat Greek Yogurt
200 grams Silken Tofu
PREPARATION
Preheat the oven to 400°F.
Peel, cube the butternut squash and place the pieces on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
Add halved red onion and whole garlic cloves to the baking sheet. Toss gently to coat all pieces in oil.
Roast the vegetables in the oven for 25-30 minutes, until the squash is tender and edges are slightly caramelized.
Once roasted, transfer the squash, onion, and garlic to a blender. Add the low-sodium vegetable broth.
Blend until smooth and creamy. Then, add the nonfat Greek yogurt and silken tofu, blending again until completely integrated and velvety.
Taste and adjust seasoning if necessary. Warm the soup in a pot over low heat if a hotter serving is desired.
Serve immediately, and enjoy your nutrient-packed, creamy roasted butternut squash soup.