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, comforting bowl of roasted butternut squash soup enriched with red lentils, cannellini beans, and a creamy swirl of nonfat Greek yogurt. This soup features aromatic roasted squash, sweet onions, garlic, and a blend of savory spices, creating a warm and satisfying meal perfect for any time of the day.

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NUTRITION

955kcal
Protein
70.4g
Fat
4.4g
Carbs
165.5g

SERVINGS

1 serving

INGREDIENTS

400 grams Butternut Squash

1 cup Cannellini Beans (canned, low sodium)

1/2 cup dry Red Lentils

1 cup Nonfat Greek Yogurt

1 small Onion

3 cloves Garlic

2 cups Vegetable Broth (low sodium)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces. Toss the squash lightly with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  • 2

    While the squash roasts, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.

  • 3

    Rinse the red lentils thoroughly and add them to the pot along with the vegetable broth. Bring to a simmer and let the lentils cook for about 10 minutes.

  • 4

    Add the roasted squash and cannellini beans to the pot. Allow the mixture to simmer for an additional 5 minutes so the flavors meld together.

  • 5

    Remove the pot from heat. Using an immersion blender (or transferring in batches to a countertop blender), puree the soup until smooth, leaving a bit of texture if desired.

  • 6

    Stir in half of the Greek yogurt into the warm soup for creaminess, reserving the remaining yogurt for topping. Taste and adjust seasoning with salt and pepper.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of the remaining Greek yogurt. Serve warm and enjoy your comforting, protein-enriched roasted butternut squash soup.

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, comforting bowl of roasted butternut squash soup enriched with red lentils, cannellini beans, and a creamy swirl of nonfat Greek yogurt. This soup features aromatic roasted squash, sweet onions, garlic, and a blend of savory spices, creating a warm and satisfying meal perfect for any time of the day.

NUTRITION

955kcal
Protein
70.4g
Fat
4.4g
Carbs
165.5g

SERVINGS

1 serving

INGREDIENTS

400 grams Butternut Squash

1 cup Cannellini Beans (canned, low sodium)

1/2 cup dry Red Lentils

1 cup Nonfat Greek Yogurt

1 small Onion

3 cloves Garlic

2 cups Vegetable Broth (low sodium)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces. Toss the squash lightly with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  • 2

    While the squash roasts, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.

  • 3

    Rinse the red lentils thoroughly and add them to the pot along with the vegetable broth. Bring to a simmer and let the lentils cook for about 10 minutes.

  • 4

    Add the roasted squash and cannellini beans to the pot. Allow the mixture to simmer for an additional 5 minutes so the flavors meld together.

  • 5

    Remove the pot from heat. Using an immersion blender (or transferring in batches to a countertop blender), puree the soup until smooth, leaving a bit of texture if desired.

  • 6

    Stir in half of the Greek yogurt into the warm soup for creaminess, reserving the remaining yogurt for topping. Taste and adjust seasoning with salt and pepper.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of the remaining Greek yogurt. Serve warm and enjoy your comforting, protein-enriched roasted butternut squash soup.