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

Enjoy this velvety roasted butternut squash soup with a creamy twist. The natural sweetness of the squash is complemented by savory white beans and red lentils, with a dollop of tangy Greek yogurt for extra creaminess. Each spoonful delivers a balanced flavor profile, making it a perfect made-from-scratch meal for any time of day.

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NUTRITION

540kcal
Protein
33.2g
Fat
8.4g
Carbs
88.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Butternut Squash (~255g)

1/4 medium Yellow Onion, chopped (~40g)

2 cloves Garlic, minced (~6g)

1/2 tablespoon Olive Oil (~7g)

1 cup Vegetable Broth (~240g)

1/2 cup Nonfat Greek Yogurt (~120g)

1/2 cup White Beans (~130g)

1/4 cup Cooked Red Lentils (~50g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, cube, and toss the butternut squash with a pinch of salt and a little olive oil on a baking sheet.

  • 2

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

  • 3

    Meanwhile, in a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes.

  • 4

    Add the minced garlic and stir for another minute until fragrant.

  • 5

    Pour in the vegetable broth and add the roasted squash, white beans, and cooked red lentils. Bring the mixture to a simmer for 5-7 minutes.

  • 6

    Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches until desired smoothness is reached.

  • 7

    Stir in the nonfat Greek yogurt gradually for creaminess, and season with salt and black pepper to taste.

  • 8

    Serve warm, and enjoy this cozy, protein-boosted soup.

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

Enjoy this velvety roasted butternut squash soup with a creamy twist. The natural sweetness of the squash is complemented by savory white beans and red lentils, with a dollop of tangy Greek yogurt for extra creaminess. Each spoonful delivers a balanced flavor profile, making it a perfect made-from-scratch meal for any time of day.

NUTRITION

540kcal
Protein
33.2g
Fat
8.4g
Carbs
88.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Butternut Squash (~255g)

1/4 medium Yellow Onion, chopped (~40g)

2 cloves Garlic, minced (~6g)

1/2 tablespoon Olive Oil (~7g)

1 cup Vegetable Broth (~240g)

1/2 cup Nonfat Greek Yogurt (~120g)

1/2 cup White Beans (~130g)

1/4 cup Cooked Red Lentils (~50g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, cube, and toss the butternut squash with a pinch of salt and a little olive oil on a baking sheet.

  • 2

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

  • 3

    Meanwhile, in a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes.

  • 4

    Add the minced garlic and stir for another minute until fragrant.

  • 5

    Pour in the vegetable broth and add the roasted squash, white beans, and cooked red lentils. Bring the mixture to a simmer for 5-7 minutes.

  • 6

    Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches until desired smoothness is reached.

  • 7

    Stir in the nonfat Greek yogurt gradually for creaminess, and season with salt and black pepper to taste.

  • 8

    Serve warm, and enjoy this cozy, protein-boosted soup.