Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a silky, warming bowl of roasted butternut squash soup enriched with red lentils and a luxurious dollop of nonfat Greek yogurt. Roasted squash brings out a natural sweetness balanced by aromatic garlic, red onion, and a pinch of ginger, creating a deeply comforting meal perfect for any time of day.

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NUTRITION

401kcal
Protein
35.1g
Fat
5.1g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g, diced)

1/2 medium Red Onion (40g, sliced)

2 cloves Garlic (minced)

1/2 cup cooked Red Lentils (100g)

1 cup Vegetable Broth (240g)

1 cup Plain Nonfat Greek Yogurt (245g)

1 tsp Olive Oil (4.5g)

1/2 tsp Ground Ginger

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, seed, and dice the butternut squash into 1-inch cubes. Toss the cubes with olive oil, salt, pepper, and ground ginger.

  • 3

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

  • 4

    While the squash is roasting, finely slice the red onion and mince the garlic.

  • 5

    In a medium saucepan, add a splash of olive oil and sauté the red onion and garlic over medium heat until softened, about 3-4 minutes.

  • 6

    Add the roasted squash and red lentils to the saucepan. Pour in the vegetable broth and bring to a simmer over medium heat. Allow the flavors to meld for 5 minutes.

  • 7

    Remove the saucepan from heat and blend the mixture until smooth using an immersion blender or a countertop blender in batches.

  • 8

    Return the soup to a gentle simmer and stir in the plain nonfat Greek yogurt until fully combined. Adjust seasonings with salt and pepper as needed.

  • 9

    Serve hot, garnished with an extra drizzle of olive oil and a sprinkle of black pepper if desired.

Creamy Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

Enjoy a silky, warming bowl of roasted butternut squash soup enriched with red lentils and a luxurious dollop of nonfat Greek yogurt. Roasted squash brings out a natural sweetness balanced by aromatic garlic, red onion, and a pinch of ginger, creating a deeply comforting meal perfect for any time of day.

NUTRITION

401kcal
Protein
35.1g
Fat
5.1g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g, diced)

1/2 medium Red Onion (40g, sliced)

2 cloves Garlic (minced)

1/2 cup cooked Red Lentils (100g)

1 cup Vegetable Broth (240g)

1 cup Plain Nonfat Greek Yogurt (245g)

1 tsp Olive Oil (4.5g)

1/2 tsp Ground Ginger

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, seed, and dice the butternut squash into 1-inch cubes. Toss the cubes with olive oil, salt, pepper, and ground ginger.

  • 3

    Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

  • 4

    While the squash is roasting, finely slice the red onion and mince the garlic.

  • 5

    In a medium saucepan, add a splash of olive oil and sauté the red onion and garlic over medium heat until softened, about 3-4 minutes.

  • 6

    Add the roasted squash and red lentils to the saucepan. Pour in the vegetable broth and bring to a simmer over medium heat. Allow the flavors to meld for 5 minutes.

  • 7

    Remove the saucepan from heat and blend the mixture until smooth using an immersion blender or a countertop blender in batches.

  • 8

    Return the soup to a gentle simmer and stir in the plain nonfat Greek yogurt until fully combined. Adjust seasonings with salt and pepper as needed.

  • 9

    Serve hot, garnished with an extra drizzle of olive oil and a sprinkle of black pepper if desired.