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

A velvety, comforting soup that features roasted butternut squash blended with red lentils and enriched with a dollop of tangy non-fat Greek yogurt. Enhanced with aromatic garlic and red onion, this soup delivers a delightful balance of sweetness and spice, making it a nourishing option for any meal.

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NUTRITION

501kcal
Protein
34.9g
Fat
5.5g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

50g Red Onion

2 cloves Garlic

67g Red Lentils (dry)

2 cups Low-Sodium Vegetable Broth

0.75 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Nutmeg) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, cube, and toss the butternut squash with a teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the squash in the preheated oven for 25-30 minutes, until tender and slightly caramelized.

  • 4

    While the squash roasts, finely chop the red onion and garlic.

  • 5

    In a medium pot, heat a small drizzle of olive oil over medium heat. Sauté the red onion until translucent, then add garlic and cook until fragrant.

  • 6

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, or until the lentils are softened.

  • 7

    Once the roasted squash is done, add it to the pot. Using an immersion blender, blend the mixture until smooth and creamy. If needed, adjust the consistency by adding a bit more broth.

  • 8

    Stir in the non-fat Greek yogurt, mixing well to incorporate its creaminess. Warm through without boiling.

  • 9

    Season the soup with salt, pepper, and a pinch of nutmeg to taste. Serve warm and enjoy!

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

A velvety, comforting soup that features roasted butternut squash blended with red lentils and enriched with a dollop of tangy non-fat Greek yogurt. Enhanced with aromatic garlic and red onion, this soup delivers a delightful balance of sweetness and spice, making it a nourishing option for any meal.

NUTRITION

501kcal
Protein
34.9g
Fat
5.5g
Carbs
78.7g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

50g Red Onion

2 cloves Garlic

67g Red Lentils (dry)

2 cups Low-Sodium Vegetable Broth

0.75 cup Non-Fat Greek Yogurt

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Nutmeg) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel, cube, and toss the butternut squash with a teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the squash in the preheated oven for 25-30 minutes, until tender and slightly caramelized.

  • 4

    While the squash roasts, finely chop the red onion and garlic.

  • 5

    In a medium pot, heat a small drizzle of olive oil over medium heat. Sauté the red onion until translucent, then add garlic and cook until fragrant.

  • 6

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, or until the lentils are softened.

  • 7

    Once the roasted squash is done, add it to the pot. Using an immersion blender, blend the mixture until smooth and creamy. If needed, adjust the consistency by adding a bit more broth.

  • 8

    Stir in the non-fat Greek yogurt, mixing well to incorporate its creaminess. Warm through without boiling.

  • 9

    Season the soup with salt, pepper, and a pinch of nutmeg to taste. Serve warm and enjoy!