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

A luxuriously creamy roasted butternut squash soup blended with hearty red lentils and finished with a dollop of tangy Greek yogurt. This warm, comforting dish carries a delightful balance of sweet roasted squash, aromatic garlic and onion, and gentle spices, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

595kcal
Protein
35.3g
Fat
6.7g
Carbs
105.1g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

240g Cooked Red Lentils

85g Greek Yogurt (Low-Fat)

1 teaspoon Olive Oil

50g Onion

2 cloves Garlic

1 cup Vegetable Broth

Salt and Pepper to taste

0.5 teaspoon Cinnamon

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and chop the butternut squash into cubes.

  • 2

    Toss the squash cubes with olive oil, a pinch of salt, pepper, and cinnamon. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional 1-2 minutes.

  • 4

    Add the roasted squash and cooked red lentils to the pot, then pour in the vegetable broth. Bring the mixture to a simmer.

  • 5

    Using an immersion blender, blend the soup until smooth and creamy. If desired, adjust the consistency with extra broth or water.

  • 6

    Season with salt and pepper to taste. Serve hot with a dollop of Greek yogurt on top for added creaminess and extra 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

A luxuriously creamy roasted butternut squash soup blended with hearty red lentils and finished with a dollop of tangy Greek yogurt. This warm, comforting dish carries a delightful balance of sweet roasted squash, aromatic garlic and onion, and gentle spices, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

595kcal
Protein
35.3g
Fat
6.7g
Carbs
105.1g

SERVINGS

1 serving

INGREDIENTS

400g Butternut Squash

240g Cooked Red Lentils

85g Greek Yogurt (Low-Fat)

1 teaspoon Olive Oil

50g Onion

2 cloves Garlic

1 cup Vegetable Broth

Salt and Pepper to taste

0.5 teaspoon Cinnamon

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel, seed, and chop the butternut squash into cubes.

  • 2

    Toss the squash cubes with olive oil, a pinch of salt, pepper, and cinnamon. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional 1-2 minutes.

  • 4

    Add the roasted squash and cooked red lentils to the pot, then pour in the vegetable broth. Bring the mixture to a simmer.

  • 5

    Using an immersion blender, blend the soup until smooth and creamy. If desired, adjust the consistency with extra broth or water.

  • 6

    Season with salt and pepper to taste. Serve hot with a dollop of Greek yogurt on top for added creaminess and extra protein.