YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety, warming soup featuring roasted butternut squash enhanced with aromatic garlic and onion, blended with a touch of red lentils for natural creaminess and boosted protein from tangy nonfat Greek yogurt. Finished with a drizzle of olive oil, this hearty soup is both comforting and meticulously balanced to suit your nutritional needs.
INGREDIENTS
500g Butternut Squash
1 medium Onion (150g)
2 cloves Garlic
2 cups Low-Sodium Vegetable Broth
1/2 cup cooked Red Lentils
200g Nonfat Greek Yogurt
1/2 tablespoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into even pieces.
Toss the squash cubes with olive oil, a pinch of salt, and pepper, and spread them on a baking sheet. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, chop the onion and mince the garlic.
In a large pot, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes.
Add the roasted squash to the pot along with the low-sodium vegetable broth and red lentils. Bring to a gentle simmer and cook for another 10 minutes so the flavors meld.
Remove the pot from heat and let it cool slightly. Use an immersion blender (or transfer in batches to a blender) to blend the mixture until smooth and creamy.
Stir in the nonfat Greek yogurt to add extra creaminess and protein. Adjust seasoning with salt and pepper as needed.
Reheat gently if necessary (do not boil once yogurt is added to avoid curdling) and serve warm.