YOUR SOLIN GENERATED RECIPE
Hearty Butternut Squash Soup
Roasted butternut squash simmered with aromatic garlic and blended with silken tofu for a velvety finish, topped with a cool dollop of Greek yogurt.
INGREDIENTS
2 cups Butternut squash
10 oz Firm tofu
0.75 cup Nonfat Greek yogurt
0 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 cloves Garlic
2 cups Vegetable broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Pumpkin seeds
PREPARATION
Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil on a parchment-lined baking sheet.
Roast the squash for 25-30 minutes until the edges are tender and slightly caramelized for a deep, nutty flavor.
In a large pot, sauté the diced yellow onion and minced garlic in the remaining olive oil over medium heat until fragrant and translucent.
Add the roasted squash and vegetable broth to the pot, bringing the liquid to a gentle simmer for about 10 minutes to meld the flavors.
Carefully transfer the soup mixture to a high-speed blender, adding the firm tofu and blending until the texture is completely silky and smooth.
Pour the soup back into the pot, stir in the nonfat Greek yogurt until fully incorporated, and season with sea salt and black pepper.
Ladle the warm soup into large bowls and finish with a sprinkle of crunchy pumpkin seeds for a delightful texture contrast.