Print

Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with a bowl of Roasted Butternut Squash and Red Pepper Soup, a comforting dish that’s perfect for chilly days. This vibrant soup effortlessly combines the natural sweetness of roasted butternut squash and red peppers, resulting in a rich, creamy texture that will delight your taste buds. With just a handful of wholesome ingredients and straightforward instructions, you can create this nutritious soup in no time. It’s ideal for lunch, dinner, or sharing with friends at cozy gatherings. Top it off with fresh herbs and crunchy pumpkin seeds for added flavor and texture.

Ingredients

Scale
  • 2 cups peeled and diced butternut squash
  • 3 pointed red peppers, roughly chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon chilli flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 yellow onion, finely diced
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ½ cup red lentils
  • 3 cups chicken or vegetable stock
  • ¼ teaspoon sea salt
  • Pumpkin seeds
  • Fresh thyme leaves

Instructions

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and chopped red peppers with olive oil, chili flakes, salt, and pepper on the baking sheet. Roast for 25–30 minutes until tender.
  3. In a large saucepan over medium heat, sauté onion in olive oil until golden.
  4. Add garlic and spices; cook until fragrant (about 30 seconds).
  5. Stir in red lentils and pour in stock. Bring to a boil.
  6. Reduce heat; add roasted vegetables and simmer for 15 minutes until lentils are soft.
  7. Blend the mixture until smooth; adjust seasoning as needed.

Nutrition

Find it online: https://cookbymommy.com/roasted-butternut-squash-and-red-pepper-soup/

save me