NUTRITION

SERVINGS

INGREDIENTS

400g Butternut Squash

1 medium Onion

3 cloves Garlic

2 cups Vegetable Broth (Low Sodium)

3/4 cup cooked Red Lentils

1/2 cup Cannellini Beans

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

8 Fresh Sage Leaves

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and cube the butternut squash into 1-inch pieces. Toss with a small amount of olive oil, salt, and pepper, and spread on a baking sheet.

• 3

  Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized. Meanwhile, dice the onion and mince the garlic.

• 4

  Heat a small pan over medium heat with a drizzle of olive oil. Sauté the onion and garlic until soft and fragrant, about 5 minutes.

• 5

  In a large pot, combine the roasted squash, sautéed onion and garlic, vegetable broth, red lentils, and cannellini beans. Bring the mixture to a gentle simmer.

• 6

  Allow the soup to simmer for 10-15 minutes so the flavors meld, then remove from heat.

• 7

  Using an immersion blender (or a countertop blender in batches), blend the soup until smooth and creamy. Adjust seasoning with salt and pepper as needed.

• 8

  In a small pan, heat a tiny drizzle of olive oil over medium heat and quickly fry the sage leaves until crisp, about 1 minute. Remove and set aside on a paper towel.

• 9

  Ladle the soup into bowls, and top each serving with a dollop of plain nonfat Greek yogurt and a few crispy sage leaves for garnish.

• 10

  Serve warm and enjoy your comforting, protein-enhanced butternut squash soup.