YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
Savor the velvety smoothness of roasted butternut squash blended with aromatic vegetables, hearty beans, and red lentils, finished with a dollop of tangy nonfat Greek yogurt. This comforting bowl is a perfect balance of natural sweetness and savory depth, ideal for a nourishing meal any time of day.
INGREDIENTS
300g Butternut Squash
100g Yellow Onion
122g Carrots (approx. 2 medium)
3 cloves Garlic
0.5 tbsp Extra Virgin Olive Oil
2 cups Vegetable Broth
150g Cannellini Beans
50g Red Lentils
150g Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into 1-inch pieces.
On a baking sheet, toss the cubed squash, roughly chopped carrots, minced garlic, and a drizzle of 0.5 tbsp olive oil. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized.
While the vegetables roast, dice the yellow onion and sauté it in a large pot over medium heat until translucent, about 5 minutes.
Add the roasted vegetables to the pot along with the vegetable broth, rinsed and drained cannellini beans, and red lentils. Bring the mixture to a simmer and cook for about 10 minutes until the lentils soften.
Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches using a countertop blender.
Stir in the nonfat Greek yogurt to achieve a creamy consistency. Season with salt and pepper to taste.
Ladle the soup into bowls and serve warm. Enjoy the creamy, comforting flavors of the roasted butternut squash soup!