YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash and Tofu Soup
Velvety butternut squash roasted until caramelized and blended with creamy soft tofu and nutty hemp hearts for a protein-packed, comforting bowl.
INGREDIENTS
0.5 whole butternut squash
16 oz soft tofu
0.5 tbsp hemp hearts
3 tbsp nutritional yeast
0.5 tsp extra virgin olive oil
1 cup vegetable broth
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the butternut squash in half lengthwise and use a spoon to scrape out the seeds and pulp.
Brush the cut sides of the squash with the extra virgin olive oil and place them face-down on the prepared baking sheet.
Roast the squash for 45 to 50 minutes until the skin is blistered and the flesh is completely tender and caramelized.
Allow the squash to cool for 10 minutes, then scoop the roasted flesh into a high-speed blender, discarding the skin.
Add the soft tofu, hemp hearts, nutritional yeast, and vegetable broth to the blender with the squash.
Add the sea salt, black pepper, garlic powder, and onion powder, then blend on high for 60 seconds until the soup is perfectly smooth.
Pour the soup into a large pot and simmer over medium-low heat for 5 minutes to ensure it is heated through before serving.