Creamy Roasted Butternut Squash Soup with Red Lentils

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Red Lentils

Enjoy a velvety, nutrient-packed soup featuring roasted butternut squash, hearty red lentils, and a cool dollop of Greek yogurt. This dish marries the natural sweetness of squash with the rustic flavor of lentils and aromatic roasted garlic and onion, creating a delightful, comforting meal that's as nourishing as it is delicious.

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NUTRITION

748kcal
Protein
37.4g
Fat
15.6g
Carbs
196g

SERVINGS

1 serving

INGREDIENTS

600g Butternut Squash

1 cup cooked Red Lentils

1/2 cup Nonfat Greek Yogurt

1 small Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

Mixed Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash evenly.

  • 2

    Toss the squash cubes with olive oil, salt, pepper, and a sprinkle of thyme; spread them on a baking sheet.

  • 3

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

  • 4

    Meanwhile, roughly chop the onion and garlic. Sauté them in a large pot over medium heat until soft and fragrant.

  • 5

    Add the roasted squash to the pot with the sautéed onion and garlic.

  • 6

    Pour in the vegetable broth and stir in the cooked red lentils. Bring the mixture to a gentle simmer for about 10 minutes, allowing the flavors to meld.

  • 7

    Using an immersion blender or countertop blender, blend the soup until smooth and creamy. Adjust the consistency with extra broth if desired.

  • 8

    Divide the soup into bowls and top each serving with a dollop of nonfat Greek yogurt. Season with additional salt and pepper if needed.

Creamy Roasted Butternut Squash Soup with Red Lentils

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Butternut Squash Soup with Red Lentils

Enjoy a velvety, nutrient-packed soup featuring roasted butternut squash, hearty red lentils, and a cool dollop of Greek yogurt. This dish marries the natural sweetness of squash with the rustic flavor of lentils and aromatic roasted garlic and onion, creating a delightful, comforting meal that's as nourishing as it is delicious.

NUTRITION

748kcal
Protein
37.4g
Fat
15.6g
Carbs
196g

SERVINGS

1 serving

INGREDIENTS

600g Butternut Squash

1 cup cooked Red Lentils

1/2 cup Nonfat Greek Yogurt

1 small Onion

3 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

Mixed Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel, deseed, and cube the butternut squash evenly.

  • 2

    Toss the squash cubes with olive oil, salt, pepper, and a sprinkle of thyme; spread them on a baking sheet.

  • 3

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

  • 4

    Meanwhile, roughly chop the onion and garlic. Sauté them in a large pot over medium heat until soft and fragrant.

  • 5

    Add the roasted squash to the pot with the sautéed onion and garlic.

  • 6

    Pour in the vegetable broth and stir in the cooked red lentils. Bring the mixture to a gentle simmer for about 10 minutes, allowing the flavors to meld.

  • 7

    Using an immersion blender or countertop blender, blend the soup until smooth and creamy. Adjust the consistency with extra broth if desired.

  • 8

    Divide the soup into bowls and top each serving with a dollop of nonfat Greek yogurt. Season with additional salt and pepper if needed.