Silky Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Butternut Squash Soup

Enjoy a comforting bowl of silky roasted butternut squash soup enriched with red lentils and finished with a dollop of creamy nonfat Greek yogurt. This vibrant, velvety soup is perfectly spiced with warm nutmeg and cumin, balanced with the sweet earthiness of roasted squash and a hint of garlic and onion, delivering a harmonious blend of flavors and textures.

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NUTRITION

1,163kcal
Protein
84.8g
Fat
8.2g
Carbs
198g

SERVINGS

1 serving

INGREDIENTS

800g Butternut Squash (peeled and cubed)

134g dry Red Lentils (≈ 2/3 cup)

400g Nonfat Greek Yogurt

0.67 tbsp Olive Oil

100g Yellow Onion (chopped)

4 cloves Garlic

4 cups Vegetable Broth

Salt, pepper, nutmeg & cumin to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, a pinch of salt, and pepper. Spread out on a baking sheet.

  • 2

    Roast the squash for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, heat a large pot over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the dry red lentils to the pot along with the vegetable broth. Bring to a simmer and cook for about 15-20 minutes until the lentils begin to soften.

  • 5

    Once the roasted squash is ready, add it to the pot with the lentils. Season with a pinch of nutmeg and cumin; adjust salt and pepper to taste.

  • 6

    Using an immersion blender, blend the mixture until smooth and silky. Alternatively, transfer in portions to a blender.

  • 7

    Reheat gently if needed. Serve hot with a generous swirl of nonfat Greek yogurt on top for added creaminess and protein.

  • 8

    Enjoy your nutritious bowl of silky roasted butternut squash soup!

Silky Roasted Butternut Squash Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Roasted Butternut Squash Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Butternut Squash Soup

Enjoy a comforting bowl of silky roasted butternut squash soup enriched with red lentils and finished with a dollop of creamy nonfat Greek yogurt. This vibrant, velvety soup is perfectly spiced with warm nutmeg and cumin, balanced with the sweet earthiness of roasted squash and a hint of garlic and onion, delivering a harmonious blend of flavors and textures.

NUTRITION

1,163kcal
Protein
84.8g
Fat
8.2g
Carbs
198g

SERVINGS

1 serving

INGREDIENTS

800g Butternut Squash (peeled and cubed)

134g dry Red Lentils (≈ 2/3 cup)

400g Nonfat Greek Yogurt

0.67 tbsp Olive Oil

100g Yellow Onion (chopped)

4 cloves Garlic

4 cups Vegetable Broth

Salt, pepper, nutmeg & cumin to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, a pinch of salt, and pepper. Spread out on a baking sheet.

  • 2

    Roast the squash for 25-30 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, heat a large pot over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the dry red lentils to the pot along with the vegetable broth. Bring to a simmer and cook for about 15-20 minutes until the lentils begin to soften.

  • 5

    Once the roasted squash is ready, add it to the pot with the lentils. Season with a pinch of nutmeg and cumin; adjust salt and pepper to taste.

  • 6

    Using an immersion blender, blend the mixture until smooth and silky. Alternatively, transfer in portions to a blender.

  • 7

    Reheat gently if needed. Serve hot with a generous swirl of nonfat Greek yogurt on top for added creaminess and protein.

  • 8

    Enjoy your nutritious bowl of silky roasted butternut squash soup!