YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enriched with red lentils and a creamy swirl of low-fat Greek yogurt. The natural sweetness of roasted squash paired with aromatic garlic and onion creates a comforting bowl perfect for any time of day.
INGREDIENTS
200g Butternut Squash
1 tsp Olive Oil
1 small Onion (70g)
2 cloves Garlic
1 cup Vegetable Broth
0.5 cup Cooked Red Lentils
1 cup Low-Fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into uniform pieces.
Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until they soften and become fragrant, about 5 minutes.
Add the roasted squash to the pot along with the vegetable broth and cooked red lentils. Bring the mixture to a simmer and let it cook for an additional 5 minutes to allow the flavors to meld.
Using an immersion blender (or transferring to a standard blender in batches), blend the soup until smooth and creamy.
Stir in the low-fat Greek yogurt to add creaminess and boost the protein content. Heat gently, ensuring the soup is warm but not boiling to avoid curdling the yogurt.
Taste and adjust the seasoning with salt and pepper as needed before serving.