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 accented by savory aromatics and a hint of creaminess from nonfat Greek yogurt. This comforting bowl is elevated with wholesome lentils to boost its protein content, making it a nourishing option for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

549kcal
Protein
33g
Fat
9.8g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium White Onion, chopped

2 cloves Garlic, minced

2 teaspoons Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1/2 cup Cooked White Lentils

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with 1 teaspoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer for about 10 minutes to allow flavors to meld.

  • 4

    Stir in the cooked white lentils and allow the soup to heat through. Use an immersion blender or a countertop blender to blend the soup until smooth, leaving a few lentils whole for texture if desired.

  • 5

    Lower the heat and gently stir in the nonfat Greek yogurt, mixing until fully incorporated. Adjust seasoning with additional salt and pepper.

  • 6

    Serve warm, garnished with a drizzle of olive oil or a sprinkle of 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 velvety roasted butternut squash soup accented by savory aromatics and a hint of creaminess from nonfat Greek yogurt. This comforting bowl is elevated with wholesome lentils to boost its protein content, making it a nourishing option for breakfast, lunch, or dinner.

NUTRITION

549kcal
Protein
33g
Fat
9.8g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium White Onion, chopped

2 cloves Garlic, minced

2 teaspoons Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth

3/4 cup Nonfat Greek Yogurt

1/2 cup Cooked White Lentils

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with 1 teaspoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Add the roasted butternut squash to the pot along with the low-sodium vegetable broth. Bring the mixture to a simmer for about 10 minutes to allow flavors to meld.

  • 4

    Stir in the cooked white lentils and allow the soup to heat through. Use an immersion blender or a countertop blender to blend the soup until smooth, leaving a few lentils whole for texture if desired.

  • 5

    Lower the heat and gently stir in the nonfat Greek yogurt, mixing until fully incorporated. Adjust seasoning with additional salt and pepper.

  • 6

    Serve warm, garnished with a drizzle of olive oil or a sprinkle of pepper if desired.