YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety roasted butternut squash soup with a twist of creamy tang from nonfat Greek yogurt and a hint of warmth from garlic and nutmeg. The natural sweetness of squash is beautifully balanced with savory red onion, a dash of olive oil, and the subtle creaminess of light coconut milk, finishing with a protein boost from added red lentils. This inviting bowl is perfect for breakfast, lunch, or dinner.
INGREDIENTS
200g Butternut Squash
1 medium Red Onion
2 cloves Garlic
0.5 tbsp Olive Oil
2 cups Vegetable Stock
0.25 cup Light Coconut Milk
8 oz Nonfat Greek Yogurt
0.33 cup cooked Red Lentils
Salt, Pepper & Nutmeg to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into uniform pieces for even roasting.
Toss the squash cubes with olive oil, salt, pepper, and a pinch of nutmeg. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, finely chop the red onion and garlic.
In a large pot, heat a splash of water or a minimal amount of olive oil over medium heat. Sauté the red onion and garlic until softened and fragrant, about 3-4 minutes.
Add the roasted butternut squash to the pot along with the vegetable stock and light coconut milk. Bring the mixture to a simmer and let it cook for an additional 5 minutes.
Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
Return the soup to low heat. Stir in the nonfat Greek yogurt until fully incorporated, then gently mix in the cooked red lentils. Adjust salt and pepper to taste.
Allow the soup to warm through for another 2 minutes before serving. Garnish with a light sprinkle of nutmeg if desired.