YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup brightened with aromatic ginger and garlic, enriched with hearty red lentils, and finished with a dollop of creamy Greek yogurt. This warming bowl is both comforting and nutrient-dense, perfect for a nourishing meal any time of day.
INGREDIENTS
12 oz Butternut Squash (approx. 340g)
1.25 cups cooked Red Lentils (approx. 248g)
1 medium Onion
2 cloves Garlic
1 tsp Fresh Ginger
2 cups Vegetable Broth
1/4 tbsp Olive Oil
1/4 cup Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F.
Peel, seed, and cube the butternut squash into even pieces. Toss the squash with olive oil, a pinch of salt and pepper, and spread on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes until tender and lightly caramelized.
While the squash roasts, heat a small pot over medium heat and add a splash of water. Sauté the chopped onion until softened, then add minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
Add the vegetable broth to the pot and bring to a gentle simmer. Stir in the red lentils and let cook for about 10-12 minutes until they are soft and beginning to break down.
Once the squash is roasted, add it to the pot. Use an immersion blender to blend the mixture until smooth, or transfer in batches to a blender. Return the soup to the pot and adjust seasoning with salt and pepper.
Serve the soup warm with a dollop of non-fat Greek yogurt on top for added creaminess and protein.