YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor a velvety bowl of roasted butternut squash soup accented with white beans, hearty lentils, and a dollop of tangy non-fat Greek yogurt. The interplay of sweet roasted squash and savory spices creates a nourishing and comforting dish perfect for any time of the day.
INGREDIENTS
2 cups roasted Butternut Squash (approx. 560g)
3/4 cup White Beans, rinsed (approx. 130g)
1/2 cup Non-Fat Greek Yogurt (approx. 120g)
1/2 cup Cooked Lentils (approx. 100g)
1 cup Low Sodium Vegetable Broth (240ml)
1/2 tsp Olive Oil
1/4 medium Onion
2 Garlic cloves
Salt, Pepper & Spices to taste
PREPARATION
Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, a pinch of salt, and pepper, then spread evenly on a baking sheet.
Roast the squash for 25-30 minutes until tender and slightly caramelized.
In a large pot, sauté the chopped onion and garlic over medium heat until softened and fragrant.
Add the roasted squash, white beans, cooked lentils, and vegetable broth to the pot.
Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.
Remove the pot from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.
Return the soup to low heat and stir in the non-fat Greek yogurt until fully incorporated, adjusting salt and pepper to taste.
Simmer gently for another 2-3 minutes and serve warm.