Creamy Lobster and Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lobster and Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Lobster and Roasted Butternut Squash Soup

A luxurious and velvety soup combining tender chunks of lobster with the natural sweetness of roasted butternut squash. Creamed up with a touch of nonfat Greek yogurt and infused with aromatic garlic and onion, this soup delivers a harmonious blend of savory and sweet flavors, perfect for a refined dinner experience.

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NUTRITION

408kcal
Protein
42.8g
Fat
14.8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lobster Tail, cooked

1 cup roasted Butternut Squash

1/2 cup Nonfat Greek Yogurt

1/2 medium Yellow Onion

1 clove Garlic

1 cup Seafood Broth

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Meanwhile, in a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped half onion and minced garlic until they soften and become fragrant, about 3-4 minutes.

  • 3

    Add the roasted butternut squash and seafood broth to the pot. Bring the mixture to a simmer and let it cook for 5 minutes to meld the flavors.

  • 4

    Carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot over low heat.

  • 5

    Stir in the nonfat Greek yogurt to add creaminess, and season with salt and pepper to taste. Warm the soup gently, avoiding a boil to prevent curdling of the yogurt.

  • 6

    Fold in the lobster meat, ensuring it is warmed through but not overcooked. Taste and adjust seasoning if needed.

  • 7

    Serve the soup hot, garnished with a light drizzle of olive oil or a sprinkle of fresh herbs if desired.

Creamy Lobster and Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lobster and Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Creamy Lobster and Roasted Butternut Squash Soup

A luxurious and velvety soup combining tender chunks of lobster with the natural sweetness of roasted butternut squash. Creamed up with a touch of nonfat Greek yogurt and infused with aromatic garlic and onion, this soup delivers a harmonious blend of savory and sweet flavors, perfect for a refined dinner experience.

NUTRITION

408kcal
Protein
42.8g
Fat
14.8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lobster Tail, cooked

1 cup roasted Butternut Squash

1/2 cup Nonfat Greek Yogurt

1/2 medium Yellow Onion

1 clove Garlic

1 cup Seafood Broth

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Meanwhile, in a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped half onion and minced garlic until they soften and become fragrant, about 3-4 minutes.

  • 3

    Add the roasted butternut squash and seafood broth to the pot. Bring the mixture to a simmer and let it cook for 5 minutes to meld the flavors.

  • 4

    Carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot over low heat.

  • 5

    Stir in the nonfat Greek yogurt to add creaminess, and season with salt and pepper to taste. Warm the soup gently, avoiding a boil to prevent curdling of the yogurt.

  • 6

    Fold in the lobster meat, ensuring it is warmed through but not overcooked. Taste and adjust seasoning if needed.

  • 7

    Serve the soup hot, garnished with a light drizzle of olive oil or a sprinkle of fresh herbs if desired.