YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Soup with Crispy Sage
A velvety blend of roasted butternut squash, sweet red lentils, and aromatic herbs, finished with a dollop of tangy nonfat Greek yogurt and crispy sage for a delightful crunch. This warm, comforting soup is perfect for any meal of the day.
INGREDIENTS
250g Butternut Squash
70g Onion
2 cloves Garlic
100g cooked Red Lentils
240ml Low Sodium Vegetable Broth
227g (1 cup) Nonfat Greek Yogurt
1 tsp Olive Oil
8 Fresh Sage Leaves
Salt, Pepper, Nutmeg to taste
PREPARATION
Preheat the oven to 400°F. Peel, seed, and dice the butternut squash into cubes.
Toss the butternut squash cubes with a pinch of salt, pepper, and a drizzle of olive oil. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
Add the roasted butternut squash and cooked red lentils to the pot. Pour in the low sodium vegetable broth. Bring to a simmer and let cook for 10 minutes to meld the flavors.
Using an immersion blender, blend the soup until smooth and creamy. If desired, adjust the thickness with a bit more broth or water.
Stir in half of the nonfat Greek yogurt for extra creaminess and tang. Season with additional salt, pepper, and a pinch of nutmeg to taste.
In a small pan, heat 1 tsp olive oil over medium-high heat. Fry the fresh sage leaves for about 15-30 seconds on each side until crisp. Remove and drain on paper towels.
Ladle the soup into bowls, and top each serving with a dollop of the remaining Greek yogurt and the crispy sage leaves.
Serve warm and enjoy your nutritious, comforting bowl of creamy butternut squash soup!