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

Savor the smooth, velvety texture of this roasted butternut squash soup enriched with protein-boosting red lentils and silken tofu. Finished with a dollop of tangy nonfat Greek yogurt, this comforting bowl offers a perfect balance of savory spice and natural sweetness, making it a delightful meal for any time of day.

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NUTRITION

504kcal
Protein
32.5g
Fat
11.3g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

70g Yellow Onion (about ½ medium)

1 clove Garlic

40g Red Lentils

1 cup Low-Sodium Vegetable Broth

¼ cup Light Coconut Milk

150g Silken Tofu

100g Nonfat Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, then toss with a drizzle of olive oil (if desired), salt, and pepper.

  • 2

    Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, roughly chop the yellow onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 4

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and let it cook for about 15 minutes until the lentils are tender.

  • 5

    Once the squash is roasted, add it into the pot. Stir in the light coconut milk and silken tofu. Allow the mixture to heat through for 5 minutes.

  • 6

    Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.

  • 7

    Season with salt and pepper to taste. Ladle into a bowl and top with a dollop of nonfat Greek yogurt before serving.

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

Savor the smooth, velvety texture of this roasted butternut squash soup enriched with protein-boosting red lentils and silken tofu. Finished with a dollop of tangy nonfat Greek yogurt, this comforting bowl offers a perfect balance of savory spice and natural sweetness, making it a delightful meal for any time of day.

NUTRITION

504kcal
Protein
32.5g
Fat
11.3g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

200g Butternut Squash

70g Yellow Onion (about ½ medium)

1 clove Garlic

40g Red Lentils

1 cup Low-Sodium Vegetable Broth

¼ cup Light Coconut Milk

150g Silken Tofu

100g Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, then toss with a drizzle of olive oil (if desired), salt, and pepper.

  • 2

    Spread the squash on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized.

  • 3

    Meanwhile, roughly chop the yellow onion and mince the garlic. In a medium pot, sauté the onion and garlic over medium heat until softened and fragrant.

  • 4

    Add the red lentils and vegetable broth to the pot. Bring to a simmer and let it cook for about 15 minutes until the lentils are tender.

  • 5

    Once the squash is roasted, add it into the pot. Stir in the light coconut milk and silken tofu. Allow the mixture to heat through for 5 minutes.

  • 6

    Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.

  • 7

    Season with salt and pepper to taste. Ladle into a bowl and top with a dollop of nonfat Greek yogurt before serving.