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 the warm, velvety texture of this roasted butternut squash soup, tastefully enriched with Greek yogurt, red lentils, and chickpeas. A delightful blend of roasted sweetness, savory spices, and a creamy finish that satisfies both your taste buds and nutritional goals.

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NUTRITION

575kcal
Protein
39.4g
Fat
7.5g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (~205g)

1 medium Yellow Onion, chopped (~70g)

3 cloves Garlic, minced

2 cups Low-Sodium Vegetable Broth

0.75 cup Nonfat Plain Greek Yogurt (~170g)

0.5 cup Cooked Red Lentils (~100g)

0.5 cup Cooked Chickpeas (~80g)

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, cube, and toss the butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 2

    Roast the butternut squash in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  • 5

    Add the roasted butternut squash to the pot along with the low-sodium vegetable broth, red lentils, and chickpeas.

  • 6

    Bring the mixture to a simmer and let it cook for about 10 minutes so that flavors meld together.

  • 7

    Remove the pot from heat and use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.

  • 8

    Stir in the nonfat Greek yogurt and nutritional yeast. Adjust salt and pepper to taste.

  • 9

    Reheat gently if needed, and serve warm.

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 the warm, velvety texture of this roasted butternut squash soup, tastefully enriched with Greek yogurt, red lentils, and chickpeas. A delightful blend of roasted sweetness, savory spices, and a creamy finish that satisfies both your taste buds and nutritional goals.

NUTRITION

575kcal
Protein
39.4g
Fat
7.5g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Butternut Squash (~205g)

1 medium Yellow Onion, chopped (~70g)

3 cloves Garlic, minced

2 cups Low-Sodium Vegetable Broth

0.75 cup Nonfat Plain Greek Yogurt (~170g)

0.5 cup Cooked Red Lentils (~100g)

0.5 cup Cooked Chickpeas (~80g)

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, cube, and toss the butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 2

    Roast the butternut squash in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  • 5

    Add the roasted butternut squash to the pot along with the low-sodium vegetable broth, red lentils, and chickpeas.

  • 6

    Bring the mixture to a simmer and let it cook for about 10 minutes so that flavors meld together.

  • 7

    Remove the pot from heat and use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.

  • 8

    Stir in the nonfat Greek yogurt and nutritional yeast. Adjust salt and pepper to taste.

  • 9

    Reheat gently if needed, and serve warm.