YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety and comforting bowl of roasted butternut squash soup, enriched with red lentils and a dollop of nonfat Greek yogurt for an extra protein punch. This balanced soup features the natural sweetness of roasted squash combined with aromatic spices and a silky finish, making it a warming meal perfect for any time of day.
INGREDIENTS
400g Butternut Squash
1 medium Yellow Onion (110g)
2 cloves Garlic
1 tbsp Olive Oil
3 cups Low-Sodium Vegetable Broth
1/3 cup Dry Red Lentils
1/2 cup Nonfat Greek Yogurt
Salt & Pepper to taste
Pinch of Nutmeg
PREPARATION
Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into even pieces.
Toss the squash cubes with a drizzle of olive oil, salt, pepper, and a pinch of nutmeg. Spread them on a baking sheet.
Roast the squash in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the squash is roasting, dice the onion and mince the garlic. In a large pot, heat a small amount of olive oil over medium heat and sauté the onion until translucent, then add the garlic and sauté for another minute.
Add the dry red lentils to the pot along with the low-sodium vegetable broth. Bring to a simmer and let cook for about 10 minutes.
Once the roasted squash is ready, add it to the pot. Use an immersion blender to blend the mixture until smooth while still retaining some texture. Alternatively, transfer portions to a blender in batches.
Adjust the seasoning with salt and pepper. Stir in the nonfat Greek yogurt for creaminess and additional protein.
Serve warm, and enjoy your comforting bowl of creamy roasted butternut squash soup.