YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety bowl of roasted butternut squash soup that blends natural sweetness with a tangy kick of Greek yogurt and the wholesome heartiness of red lentils. This warming soup is complemented by aromatic garlic, red onion, and a hint of ginger, making it a satisfying and nutritious meal any time of day.
INGREDIENTS
2 cups diced Butternut Squash
1 tablespoon Olive Oil
1/2 small Red Onion, sliced
2 cloves Garlic
1 cup Low-Sodium Chicken Broth
3/4 cup Nonfat Greek Yogurt
1/2 cup Cooked Red Lentils
1 teaspoon Fresh Ginger (minced)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the diced butternut squash with olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
While the squash roasts, heat a small saucepan over medium heat and add the red onion and minced ginger. Sauté until the onion softens, about 3-4 minutes.
Add the garlic and cook for an additional minute until fragrant.
Pour in the low-sodium chicken broth and bring to a simmer.
Stir in the roasted butternut squash and cooked red lentils into the saucepan. Let the flavors meld for about 5 minutes over low heat.
Remove the soup from heat and allow it to cool slightly. Transfer the mixture to a blender (in batches if necessary) and blend until smooth.
Return the soup to the pan over low heat and stir in the nonfat Greek yogurt until fully incorporated. Warm gently without boiling.
Taste and season with additional salt and pepper if needed.
Serve warm and enjoy your creamy, nutritious bowl of roasted butternut squash soup.