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

Savor the velvety warmth of roasted butternut squash blended into a smooth, creamy soup accented with aromatic garlic and onion. A touch of hearty red lentils boosts the protein profile, while a swirl of tangy nonfat Greek yogurt completes this comforting bowl that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

498kcal
Protein
34.9g
Fat
5.5g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium Yellow Onion

2 cloves Garlic

2 cups Low Sodium Vegetable Broth

0.5 cup cooked Red Lentils

1 tsp Olive Oil

0.75 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    While the squash is roasting, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until fragrant and translucent, about 5 minutes.

  • 3

    Add the roasted butternut squash and red lentils to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for another 10-12 minutes so the red lentils soften further and meld with the flavors.

  • 4

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, allow the soup to cool slightly before transferring it to a countertop blender in batches.

  • 5

    Taste and adjust seasonings, then ladle the soup into bowls. Top each serving with a generous swirl of nonfat Greek yogurt for added creaminess and protein.

  • 6

    Serve warm and enjoy your comforting bowl of Creamy Roasted Butternut Squash Soup.

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

Savor the velvety warmth of roasted butternut squash blended into a smooth, creamy soup accented with aromatic garlic and onion. A touch of hearty red lentils boosts the protein profile, while a swirl of tangy nonfat Greek yogurt completes this comforting bowl that’s perfect for breakfast, lunch, or dinner.

NUTRITION

498kcal
Protein
34.9g
Fat
5.5g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

1 medium Yellow Onion

2 cloves Garlic

2 cups Low Sodium Vegetable Broth

0.5 cup cooked Red Lentils

1 tsp Olive Oil

0.75 cup Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    While the squash is roasting, dice the onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until fragrant and translucent, about 5 minutes.

  • 3

    Add the roasted butternut squash and red lentils to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for another 10-12 minutes so the red lentils soften further and meld with the flavors.

  • 4

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, allow the soup to cool slightly before transferring it to a countertop blender in batches.

  • 5

    Taste and adjust seasonings, then ladle the soup into bowls. Top each serving with a generous swirl of nonfat Greek yogurt for added creaminess and protein.

  • 6

    Serve warm and enjoy your comforting bowl of Creamy Roasted Butternut Squash Soup.