YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Enjoy a velvety roasted butternut squash soup brightened with a dollop of nonfat Greek yogurt and hearty red lentils, creating a comforting bowl perfect for a nourishing lunch or dinner. The natural sweetness of roasted squash balances with aromatic spices and a subtly tart finish from yogurt, delivering a rich, creamy texture that's both satisfying and wholesome.
INGREDIENTS
400 grams roasted Butternut Squash
0.75 cup Nonfat Greek Yogurt (~170g)
0.33 cup dry Red Lentils (~67g)
0.5 medium Yellow Onion
0.5 tablespoon Olive Oil
1 cup Vegetable Broth
Seasonings: Salt, Pepper, Nutmeg to taste
PREPARATION
Preheat your oven to 400°F. Cube the butternut squash and toss with a little olive oil, salt, pepper, and a pinch of nutmeg.
Spread the squash on a baking tray and roast for about 25-30 minutes until tender and slightly caramelized.
While the squash roasts, finely chop the onion and mince the garlic (if using additional garlic, not separately listed) and sauté them in a small pan with half the olive oil until they become soft and translucent.
Rinse the red lentils under cold water. In a medium saucepan, combine the lentils with the vegetable broth and bring to a gentle simmer. Cook for about 15 minutes, or until the lentils are soft.
Once the squash is roasted, add it and the sautéed onions to the lentil mixture. Blend the mixture using an immersion blender until smooth, or transfer to a blender in batches.
Stir in the nonfat Greek yogurt until the soup becomes creamy. Taste and adjust seasonings with salt, pepper, and a pinch more nutmeg if desired.
Warm the soup over low heat if needed, then serve immediately in a bowl.