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, flavor-packed bowl of roasted butternut squash soup, enriched with red lentils and a creamy nonfat Greek yogurt finish. This warming dish balances the natural sweetness of squash with a savory onion and garlic base, finished with a touch of olive oil and aromatic spices. Perfect for a nourishing meal any time of day.

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NUTRITION

601kcal
Protein
41.7g
Fat
15.4g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cubed Butternut Squash (205g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 tbsp Olive Oil (14g)

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1/4 cup dry Red Lentils (50g)

1/2 tsp Nutmeg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the butternut squash in the oven for about 25-30 minutes or until tender and lightly caramelized.

  • 3

    Meanwhile, in a large pot over medium heat, warm the remaining olive oil. Sauté the chopped onion until translucent, then add minced garlic and continue to sauté for another minute until fragrant.

  • 4

    Stir in the red lentils and pour in the vegetable broth. Bring the mixture to a simmer and let it cook for about 15 minutes until the lentils are soft.

  • 5

    Add the roasted butternut squash into the pot. Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, transfer in batches to a countertop blender.

  • 6

    Return the soup to a gentle simmer and stir in the nonfat Greek yogurt along with the nutmeg. Adjust seasonings with salt and pepper.

  • 7

    Serve warm and enjoy the comforting, creamy texture along with the balanced savory and sweet flavors.

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, flavor-packed bowl of roasted butternut squash soup, enriched with red lentils and a creamy nonfat Greek yogurt finish. This warming dish balances the natural sweetness of squash with a savory onion and garlic base, finished with a touch of olive oil and aromatic spices. Perfect for a nourishing meal any time of day.

NUTRITION

601kcal
Protein
41.7g
Fat
15.4g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cubed Butternut Squash (205g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 tbsp Olive Oil (14g)

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1/4 cup dry Red Lentils (50g)

1/2 tsp Nutmeg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the butternut squash in the oven for about 25-30 minutes or until tender and lightly caramelized.

  • 3

    Meanwhile, in a large pot over medium heat, warm the remaining olive oil. Sauté the chopped onion until translucent, then add minced garlic and continue to sauté for another minute until fragrant.

  • 4

    Stir in the red lentils and pour in the vegetable broth. Bring the mixture to a simmer and let it cook for about 15 minutes until the lentils are soft.

  • 5

    Add the roasted butternut squash into the pot. Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, transfer in batches to a countertop blender.

  • 6

    Return the soup to a gentle simmer and stir in the nonfat Greek yogurt along with the nutmeg. Adjust seasonings with salt and pepper.

  • 7

    Serve warm and enjoy the comforting, creamy texture along with the balanced savory and sweet flavors.