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 hearty cooked green lentils and finished with a dollop of creamy nonfat Greek yogurt. This warming dish balances sweet roasted flavors with a subtle earthiness, making it perfect for a satisfying dinner that meets your protein and calorie goals.

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NUTRITION

615kcal
Protein
34.7g
Fat
15.6g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium Yellow Onion

1 medium Carrot

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

1 cup Cooked Green Lentils

1/2 cup Nonfat Plain Greek Yogurt

Salt & Pepper to taste

1 tsp Ground Cumin

Pinch Nutmeg

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, toss the cubed butternut squash with olive oil, a pinch of salt, pepper, and a dash of ground cumin and nutmeg.

  • 3

    Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, in a large pot, heat a small amount of olive oil over medium heat and sauté the chopped yellow onion, carrot, and minced garlic until soft and fragrant.

  • 5

    Add the roasted butternut squash, cooked green lentils, and vegetable broth to the pot.

  • 6

    Bring the mixture to a simmer and let cook for another 10 minutes to allow the flavors to meld.

  • 7

    Use an immersion blender or transfer the mixture in batches to a blender, and blend until smooth and creamy.

  • 8

    Return the soup to the pot, adjust seasonings with salt and pepper if needed, and bring back to a gentle simmer.

  • 9

    Serve hot in bowls, topping each serving with a dollop of nonfat plain Greek yogurt for extra creaminess and protein.

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 hearty cooked green lentils and finished with a dollop of creamy nonfat Greek yogurt. This warming dish balances sweet roasted flavors with a subtle earthiness, making it perfect for a satisfying dinner that meets your protein and calorie goals.

NUTRITION

615kcal
Protein
34.7g
Fat
15.6g
Carbs
89.7g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium Yellow Onion

1 medium Carrot

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

1 cup Cooked Green Lentils

1/2 cup Nonfat Plain Greek Yogurt

Salt & Pepper to taste

1 tsp Ground Cumin

Pinch Nutmeg

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, toss the cubed butternut squash with olive oil, a pinch of salt, pepper, and a dash of ground cumin and nutmeg.

  • 3

    Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, in a large pot, heat a small amount of olive oil over medium heat and sauté the chopped yellow onion, carrot, and minced garlic until soft and fragrant.

  • 5

    Add the roasted butternut squash, cooked green lentils, and vegetable broth to the pot.

  • 6

    Bring the mixture to a simmer and let cook for another 10 minutes to allow the flavors to meld.

  • 7

    Use an immersion blender or transfer the mixture in batches to a blender, and blend until smooth and creamy.

  • 8

    Return the soup to the pot, adjust seasonings with salt and pepper if needed, and bring back to a gentle simmer.

  • 9

    Serve hot in bowls, topping each serving with a dollop of nonfat plain Greek yogurt for extra creaminess and protein.