Creamy Roasted Butternut Squash Soup with Red Lentils & Greek Yogurt Swirl

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

Creamy Roasted Butternut Squash Soup with Red Lentils & Greek Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Red Lentils & Greek Yogurt Swirl

Savor a velvety bowl of roasted butternut squash soup infused with aromatic onion, garlic, and ginger, blended with a hint of red lentils for a protein boost. Finished with a creamy swirl of fat-free Greek yogurt, this comforting soup offers a balanced, satisfying meal that delights the palate with its natural sweetness and vibrant spices.

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NUTRITION

518kcal
Protein
36.2g
Fat
5.4g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Butternut Squash

1/2 cup cooked Red Lentils

1 cup Fat-Free Greek Yogurt

2 cups Vegetable Broth

1 tsp Olive Oil

1/2 cup chopped Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Sauté chopped yellow onion for about 3-4 minutes until softened.

  • 3

    Add minced garlic and grated fresh ginger, cooking for an additional 1-2 minutes until fragrant.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Add the roasted butternut squash and cooked red lentils to the broth. Simmer for 5 minutes to allow flavors to meld.

  • 6

    Use an immersion blender to smoothly purée the soup until creamy. Alternatively, blend in batches in a countertop blender.

  • 7

    Season the soup with salt and pepper to taste.

  • 8

    Ladle the soup into bowls and top each serving with a generous swirl of fat-free Greek yogurt for added creaminess and protein.

Creamy Roasted Butternut Squash Soup with Red Lentils & Greek Yogurt Swirl

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

Creamy Roasted Butternut Squash Soup with Red Lentils & Greek Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Red Lentils & Greek Yogurt Swirl

Savor a velvety bowl of roasted butternut squash soup infused with aromatic onion, garlic, and ginger, blended with a hint of red lentils for a protein boost. Finished with a creamy swirl of fat-free Greek yogurt, this comforting soup offers a balanced, satisfying meal that delights the palate with its natural sweetness and vibrant spices.

NUTRITION

518kcal
Protein
36.2g
Fat
5.4g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted Butternut Squash

1/2 cup cooked Red Lentils

1 cup Fat-Free Greek Yogurt

2 cups Vegetable Broth

1 tsp Olive Oil

1/2 cup chopped Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Sauté chopped yellow onion for about 3-4 minutes until softened.

  • 3

    Add minced garlic and grated fresh ginger, cooking for an additional 1-2 minutes until fragrant.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Add the roasted butternut squash and cooked red lentils to the broth. Simmer for 5 minutes to allow flavors to meld.

  • 6

    Use an immersion blender to smoothly purée the soup until creamy. Alternatively, blend in batches in a countertop blender.

  • 7

    Season the soup with salt and pepper to taste.

  • 8

    Ladle the soup into bowls and top each serving with a generous swirl of fat-free Greek yogurt for added creaminess and protein.