YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety and rich flavors of roasted butternut squash blended with hearty red lentils, protein-packed roasted chickpeas, and a creamy swirl of nonfat Greek yogurt. This warming bowl of soup carries subtle hints of caramelized onion and garlic, finished with a drizzle of olive oil and aromatic spices to create a comforting and nutritious meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
400g Butternut Squash, peeled and cubed
0.5 cup roasted Chickpeas (approx. 82g)
50g Red Lentils (dry)
0.25 cup Nonfat Greek Yogurt (approx. 68g)
1 small Onion, chopped
2 cloves Garlic, minced
1 tsp Olive Oil
2 cups Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until the squash is tender and lightly caramelized.
While the squash roasts, rinse the red lentils and set them aside. In a medium pot, heat a teaspoon of olive oil over medium heat. Sauté the chopped onion until it becomes soft and translucent, then add minced garlic and cook for an additional minute.
Add the red lentils to the pot along with the vegetable broth. Bring to a simmer and let cook for about 15 minutes until the lentils are soft.
Once the squash has roasted, add it to the pot with the lentils. Use an immersion blender to blend the mixture until smooth and creamy. Adjust thickness by adding a bit more broth if desired.
Stir in half of the roasted chickpeas into the blended soup for extra texture and protein. Season with additional salt and pepper to taste.
Ladle the soup into bowls and top each serving with a swirl of nonfat Greek yogurt and the remaining roasted chickpeas. Enjoy warm.