YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enhanced with hearty white beans, tender lentils, and a dollop of creamy nonfat Greek yogurt. Finished with a hint of savory olive oil and aromatic garlic and onion, this soup delivers a warming blend of textures and flavors that's both comforting and satisfying.
INGREDIENTS
1.5 cups cubed Butternut Squash
0.75 cup Cannellini White Beans
0.5 cup Nonfat Greek Yogurt
0.5 cup Cooked Lentils
1 tsp Olive Oil
1/4 medium Onion (chopped)
2 cloves Garlic
1 cup Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread it out on a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway for even roasting.
In a medium pot, heat a small splash of olive oil and sauté the chopped onion and minced garlic until they become translucent and fragrant.
Add the roasted squash, vegetable broth, white beans, and lentils to the pot. Bring the mixture to a simmer over medium heat.
Use an immersion blender (or transfer portions to a blender) to blend the soup until smooth while leaving a bit of texture.
Season the soup with additional salt and pepper to taste. Allow it to simmer for a few more minutes so the flavors meld together.
Serve warm in bowls, garnishing each serving with a dollop of nonfat Greek yogurt for a creamy finish.