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 warm, velvety richness of this roasted butternut squash soup, elevated with a hint of spice and a creamy finish. The natural sweetness of roasted squash blends beautifully with savory red lentils and a swirl of nonfat Greek yogurt, creating a harmonious bowl that's both comforting and nourishing.

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NUTRITION

622kcal
Protein
34.3g
Fat
9.2g
Carbs
102.5g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1/3 cup dry Red Lentils

3/4 cup Nonfat Greek Yogurt

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

1/2 tsp Ground Nutmeg

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.

  • 2

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

  • 3

    Meanwhile, heat a small pot over medium heat and sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Rinse the red lentils and add them to the pot along with the vegetable broth. Bring to a simmer and cook for about 10-12 minutes until the lentils are softened.

  • 5

    Once the squash is roasted, add it to the pot along with the light coconut milk and ground nutmeg. Let everything simmer together for an additional 5 minutes.

  • 6

    Use an immersion blender to blend the soup until smooth and creamy. Adjust seasonings with salt and pepper as needed.

  • 7

    Serve the soup warm, garnished with a swirl of nonfat Greek yogurt for added creaminess and a boost of protein.

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 warm, velvety richness of this roasted butternut squash soup, elevated with a hint of spice and a creamy finish. The natural sweetness of roasted squash blends beautifully with savory red lentils and a swirl of nonfat Greek yogurt, creating a harmonious bowl that's both comforting and nourishing.

NUTRITION

622kcal
Protein
34.3g
Fat
9.2g
Carbs
102.5g

SERVINGS

1 serving

INGREDIENTS

2 cups diced Butternut Squash

1/3 cup dry Red Lentils

3/4 cup Nonfat Greek Yogurt

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 medium Yellow Onion

2 cloves Garlic

2 cups Vegetable Broth

1/2 tsp Ground Nutmeg

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.

  • 2

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

  • 3

    Meanwhile, heat a small pot over medium heat and sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Rinse the red lentils and add them to the pot along with the vegetable broth. Bring to a simmer and cook for about 10-12 minutes until the lentils are softened.

  • 5

    Once the squash is roasted, add it to the pot along with the light coconut milk and ground nutmeg. Let everything simmer together for an additional 5 minutes.

  • 6

    Use an immersion blender to blend the soup until smooth and creamy. Adjust seasonings with salt and pepper as needed.

  • 7

    Serve the soup warm, garnished with a swirl of nonfat Greek yogurt for added creaminess and a boost of protein.