YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety, comforting bowl of roasted butternut squash soup with a creamy twist. Roasted squash and aromatic garlic are blended with silken tofu and red lentils to create a rich, hearty base, then elegantly finished with a dollop of nonfat Greek yogurt for an extra protein boost. Ideal as a warming dinner, this soup delights with its natural sweetness, subtle savory notes, and luxurious creaminess.
INGREDIENTS
400g Butternut Squash
1 small Red Onion
4 cloves Garlic
1 tbsp Olive Oil
2 cups Low Sodium Vegetable Broth
300g Silken Tofu
½ cup cooked Red Lentils
¼ cup Nonfat Greek Yogurt (for garnish)
1 tsp dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel, seed, and cube the butternut squash. Peel the red onion and roughly chop it along with the garlic cloves.
Place the butternut squash, red onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, pepper, and dried thyme.
Roast the vegetables in the preheated oven for 25-30 minutes until tender and slightly caramelized.
Meanwhile, in a medium saucepan, bring the vegetable broth to a simmer.
Transfer the roasted vegetables to a blender. Add the silken tofu and cooked red lentils, then blend until completely smooth and creamy.
Carefully pour the blended mixture into the simmering broth in the saucepan. Stir and heat through over low heat for 5-7 minutes, adjusting seasoning with salt and pepper as needed.
Ladle the creamy soup into bowls and garnish each with a dollop of nonfat Greek yogurt. Serve warm and enjoy.