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 a silky, comforting bowl of roasted butternut squash soup accented with a hint of nutmeg and enriched with creamy Greek yogurt. The velvety texture perfectly balances the natural sweetness of roasted squash, while white beans and red lentils add a subtle boost of protein, making it a satisfying meal for any time of day.

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NUTRITION

560kcal
Protein
32.9g
Fat
8.8g
Carbs
95g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

0.75 cup White Beans (canned, drained)

0.5 cup Nonfat Greek Yogurt

0.25 cup cooked Red Lentils

1 medium Onion

3 cloves Garlic

2 cups Vegetable Broth

0.5 tbsp Olive Oil

Salt, Pepper, Nutmeg to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash into 1-inch pieces. Toss the squash with 0.5 tablespoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, roughly chop the onion and garlic.

  • 5

    In a large pot, heat a splash of water over medium heat. Sauté the chopped onion and garlic until they become soft and translucent.

  • 6

    Add the roasted squash, white beans, and red lentils to the pot. Pour in the vegetable broth.

  • 7

    Bring the mixture to a simmer and let it cook for about 10 minutes to allow flavors to meld.

  • 8

    Remove the pot from heat and blend the soup using an immersion blender or a countertop blender until smooth and creamy.

  • 9

    Stir in the nonfat Greek yogurt and a pinch of nutmeg, then adjust salt and pepper to taste.

  • 10

    Reheat gently if necessary and serve warm.

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 a silky, comforting bowl of roasted butternut squash soup accented with a hint of nutmeg and enriched with creamy Greek yogurt. The velvety texture perfectly balances the natural sweetness of roasted squash, while white beans and red lentils add a subtle boost of protein, making it a satisfying meal for any time of day.

NUTRITION

560kcal
Protein
32.9g
Fat
8.8g
Carbs
95g

SERVINGS

1 serving

INGREDIENTS

300g Butternut Squash

0.75 cup White Beans (canned, drained)

0.5 cup Nonfat Greek Yogurt

0.25 cup cooked Red Lentils

1 medium Onion

3 cloves Garlic

2 cups Vegetable Broth

0.5 tbsp Olive Oil

Salt, Pepper, Nutmeg to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel, deseed, and cube the butternut squash into 1-inch pieces. Toss the squash with 0.5 tablespoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, roughly chop the onion and garlic.

  • 5

    In a large pot, heat a splash of water over medium heat. Sauté the chopped onion and garlic until they become soft and translucent.

  • 6

    Add the roasted squash, white beans, and red lentils to the pot. Pour in the vegetable broth.

  • 7

    Bring the mixture to a simmer and let it cook for about 10 minutes to allow flavors to meld.

  • 8

    Remove the pot from heat and blend the soup using an immersion blender or a countertop blender until smooth and creamy.

  • 9

    Stir in the nonfat Greek yogurt and a pinch of nutmeg, then adjust salt and pepper to taste.

  • 10

    Reheat gently if necessary and serve warm.