Name: Creamy Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups diced Butternut Squash; 1/2 tablespoon Olive Oil; 1/2 cup Cannellini Beans; 1/2 cup Nonfat Greek Yogurt; 1/2 cup Cooked Lentils; 2 cups Vegetable Broth; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup

A velvety and comforting roasted butternut squash soup blended with cannellini beans and a touch of nonfat Greek yogurt, finished with hearty lentils for an extra protein boost. This warming bowl offers a delightful balance of natural sweetness and subtle earthiness, perfect for any meal time.

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NUTRITION

Protein

32g

Fat

Carbs

94g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1/2 tablespoon Olive Oil

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1/2 cup Cooked Lentils

2 cups Vegetable Broth

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced butternut squash with 1/2 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
3
Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.
4
Once roasted, transfer the squash to a blender along with the vegetable broth and cannellini beans. Blend until smooth and creamy.
5
Return the blended soup to a saucepan over low heat. Stir in the nonfat Greek yogurt and cooked lentils, heating gently without boiling to preserve the creaminess.
6
Taste and adjust seasonings if needed. Serve warm and enjoy this nutritious bowl of comfort.