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 velvety roasted butternut squash soup with a hint of warmth from garlic and onion, brightened with a subtle earthiness from red lentils, and topped with a dollop of creamy nonfat Greek yogurt. This comforting dish delivers a perfectly balanced bowl that's as nourishing as it is flavorful.

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NUTRITION

580kcal
Protein
34.2g
Fat
6.8g
Carbs
103.4g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

0.5 cup cooked Red Lentils

150g Nonfat Greek Yogurt

1 medium Carrot

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

2 cups Low Sodium Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash.

  • 2

    Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, roughly chop the carrot, onion, and garlic.

  • 4

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion, carrot, and garlic until softened and fragrant, about 5 minutes.

  • 5

    Add the roasted butternut squash and the low sodium vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes to meld the flavors.

  • 6

    Stir in the cooked red lentils and let the soup simmer for an additional 5 minutes.

  • 7

    Use an immersion blender or transfer the soup in batches to a blender and blend until smooth and creamy.

  • 8

    Serve the soup warm, garnished with a dollop of nonfat Greek yogurt on top.

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 velvety roasted butternut squash soup with a hint of warmth from garlic and onion, brightened with a subtle earthiness from red lentils, and topped with a dollop of creamy nonfat Greek yogurt. This comforting dish delivers a perfectly balanced bowl that's as nourishing as it is flavorful.

NUTRITION

580kcal
Protein
34.2g
Fat
6.8g
Carbs
103.4g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

0.5 cup cooked Red Lentils

150g Nonfat Greek Yogurt

1 medium Carrot

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

2 cups Low Sodium Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, seed, and cube the butternut squash.

  • 2

    Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, roughly chop the carrot, onion, and garlic.

  • 4

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion, carrot, and garlic until softened and fragrant, about 5 minutes.

  • 5

    Add the roasted butternut squash and the low sodium vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes to meld the flavors.

  • 6

    Stir in the cooked red lentils and let the soup simmer for an additional 5 minutes.

  • 7

    Use an immersion blender or transfer the soup in batches to a blender and blend until smooth and creamy.

  • 8

    Serve the soup warm, garnished with a dollop of nonfat Greek yogurt on top.