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 and flavorful roasted butternut squash soup enriched with white beans, red lentils, and a creamy nonfat Greek yogurt swirl. This comforting bowl combines roasted sweetness with a touch of savory warmth, offering a balanced meal perfect for any time of day.

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NUTRITION

550kcal
Protein
38.3g
Fat
6g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash, peeled and cubed

1/2 cup White Beans, drained and rinsed

1/4 cup dry Red Lentils

3/4 cup Nonfat Greek Yogurt

1 small Onion, chopped

2 cloves Garlic, minced

2 cups Low Sodium Vegetable Stock

1 tsp Olive Oil

Spices (Salt, Pepper, Nutmeg, Cumin) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with a little olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat the teaspoon of olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and spices (a pinch of nutmeg and cumin work nicely) and cook for another 1-2 minutes.

  • 3

    Add the roasted butternut squash to the pot along with the drained white beans, red lentils, and vegetable stock. Bring to a simmer.

  • 4

    Let the soup simmer for about 15-20 minutes, until the red lentils are soft and begin to break down.

  • 5

    Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. Return the soup to the pot if needed and adjust seasonings.

  • 6

    Ladle the soup into bowls and swirl in nonfat Greek yogurt to add a creamy tang. Serve warm and enjoy!

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 and flavorful roasted butternut squash soup enriched with white beans, red lentils, and a creamy nonfat Greek yogurt swirl. This comforting bowl combines roasted sweetness with a touch of savory warmth, offering a balanced meal perfect for any time of day.

NUTRITION

550kcal
Protein
38.3g
Fat
6g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash, peeled and cubed

1/2 cup White Beans, drained and rinsed

1/4 cup dry Red Lentils

3/4 cup Nonfat Greek Yogurt

1 small Onion, chopped

2 cloves Garlic, minced

2 cups Low Sodium Vegetable Stock

1 tsp Olive Oil

Spices (Salt, Pepper, Nutmeg, Cumin) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the peeled and cubed butternut squash with a little olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    In a medium pot, heat the teaspoon of olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and spices (a pinch of nutmeg and cumin work nicely) and cook for another 1-2 minutes.

  • 3

    Add the roasted butternut squash to the pot along with the drained white beans, red lentils, and vegetable stock. Bring to a simmer.

  • 4

    Let the soup simmer for about 15-20 minutes, until the red lentils are soft and begin to break down.

  • 5

    Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. Return the soup to the pot if needed and adjust seasonings.

  • 6

    Ladle the soup into bowls and swirl in nonfat Greek yogurt to add a creamy tang. Serve warm and enjoy!