Creamy Butternut Squash Soup with Crispy Roasted Chickpeas

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

Creamy Butternut Squash Soup with Crispy Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Soup with Crispy Roasted Chickpeas

A velvety, comforting butternut squash soup enriched with red lentils and light coconut milk for creaminess, then crowned with crispy roasted chickpeas for a satisfying crunch. This dish harmoniously melds sweet and savory flavors, delivering a nourishing yet balanced meal.

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NUTRITION

520kcal
Protein
39.5g
Fat
10.9g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash (~300g)

1 cup Low-Sodium Vegetable Broth (~240g)

1/4 cup Light Coconut Milk (~60g)

1/2 cup cooked Red Lentils (~100g)

1/2 cup Roasted Chickpeas (~82g)

1 scoop Unflavored Plant-Based Protein Powder (~30g)

2 teaspoons Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas with 1 teaspoon olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    In a large pot, heat the remaining 1 teaspoon of olive oil over medium heat. Add the cubed butternut squash and sauté for about 5 minutes until slightly softened.

  • 3

    Add the vegetable broth to the pot and bring to a simmer. Stir in the red lentils and cover. Let the lentils cook for about 15 minutes until they soften.

  • 4

    Once the squash and lentils are tender, add the light coconut milk. Use an immersion blender to blend the soup until smooth and creamy. If a thicker texture is desired, blend partially to leave some chunks.

  • 5

    Stir in the plant-based protein powder ensuring it is fully incorporated. Taste and season with additional salt and pepper as needed.

  • 6

    Ladle the soup into bowls and top each serving with a generous sprinkle of the crispy roasted chickpeas. Serve warm.

Creamy Butternut Squash Soup with Crispy Roasted Chickpeas

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

Creamy Butternut Squash Soup with Crispy Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Soup with Crispy Roasted Chickpeas

A velvety, comforting butternut squash soup enriched with red lentils and light coconut milk for creaminess, then crowned with crispy roasted chickpeas for a satisfying crunch. This dish harmoniously melds sweet and savory flavors, delivering a nourishing yet balanced meal.

NUTRITION

520kcal
Protein
39.5g
Fat
10.9g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash (~300g)

1 cup Low-Sodium Vegetable Broth (~240g)

1/4 cup Light Coconut Milk (~60g)

1/2 cup cooked Red Lentils (~100g)

1/2 cup Roasted Chickpeas (~82g)

1 scoop Unflavored Plant-Based Protein Powder (~30g)

2 teaspoons Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas with 1 teaspoon olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    In a large pot, heat the remaining 1 teaspoon of olive oil over medium heat. Add the cubed butternut squash and sauté for about 5 minutes until slightly softened.

  • 3

    Add the vegetable broth to the pot and bring to a simmer. Stir in the red lentils and cover. Let the lentils cook for about 15 minutes until they soften.

  • 4

    Once the squash and lentils are tender, add the light coconut milk. Use an immersion blender to blend the soup until smooth and creamy. If a thicker texture is desired, blend partially to leave some chunks.

  • 5

    Stir in the plant-based protein powder ensuring it is fully incorporated. Taste and season with additional salt and pepper as needed.

  • 6

    Ladle the soup into bowls and top each serving with a generous sprinkle of the crispy roasted chickpeas. Serve warm.