This Roasted Butternut Squash and Red Pepper Soup is a cozy delight for chilly days. Rich in flavor and nutrition, it’s perfect for any occasion—from a comforting family dinner to a quick lunch. The roasting process enhances the natural sweetness of butternut squash and red peppers, making each spoonful a warming experience.

Why You’ll Love This Recipe

• Quick and Easy: With just a few steps, this soup comes together in no time, making it a great choice for busy weeknights.
• Flavorful and Nutritious: Roasting the vegetables intensifies their flavors, providing a rich and satisfying taste that’s packed with nutrients.
• Versatile Serving Options: Enjoy it on its own or pair it with cheesy toasts for dipping, adding an extra layer of comfort to your meal.

Tools and Preparation

To prepare this delightful soup, you’ll need some essential kitchen tools. These items will help streamline your cooking process and ensure perfect results.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large saucepan
• Blender

Importance of Each Tool

• Baking sheet: Provides an even surface for roasting vegetables, ensuring they cook uniformly.
• Blender: Helps achieve the desired creamy texture by smoothly blending the roasted ingredients into a velvety soup.

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Ingredients

For this delicious Roasted Butternut Squash and Red Pepper Soup, gather the following ingredients:

• 2 cups peeled and diced butternut squash (½ inch dice)
• 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
• Greek yogurt (for topping)
• Pumpkin seeds (for garnish)
• Fresh thyme leaves (for garnish)
• Cheesy toasts (see recipe notes)

How to Make Roasted Butternut Squash and Red Pepper Soup

Step 1: Preheat the Oven

Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent sticking during roasting.

Step 2: Prepare the Vegetables

Add the diced butternut squash and chopped red peppers to the baking sheet. Drizzle with olive oil, then sprinkle with chilli flakes, kosher salt, and freshly ground black pepper. Toss everything together until well-coated.

Step 3: Roast the Vegetables

Roast in the preheated oven for 25-30 minutes until tender and slightly charred at the edges. The roasting brings out their natural sweetness.

Step 4: Sauté Onions and Garlic

While vegetables are roasting, heat a large saucepan over medium-high heat. Add olive oil and finely diced onion; sauté for about 5 minutes until softened and golden at the edges.

Step 5: Add Garlic and Spices

Stir in crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme. Cook for another 30 seconds while stirring continuously to release their aromas.

Step 6: Combine Lentils and Stock

Add red lentils to the pot, stirring them well with onions and spices. Pour in chicken or vegetable stock along with sea salt. Bring this mixture to a boil.

Step 7: Simmer with Roasted Veggies

Once boiling, reduce heat to a simmer. Add in your roasted vegetables and let everything simmer for another 15 minutes until lentils are soft.

Step 8: Blend Until Smooth

Carefully transfer everything into a blender. Blend until smooth while covering the top with a tea towel to avoid splashes. If you prefer a thinner soup consistency, add more stock as needed.

Step 9: Season and Serve

Taste your soup; add more salt or pepper if desired. Serve garnished with Greek yogurt, pumpkin seeds, and fresh thyme leaves for added flavor! Enjoy your comforting bowl of Roasted Butternut Squash and Red Pepper Soup!

How to Serve Roasted Butternut Squash and Red Pepper Soup

Serving Roasted Butternut Squash and Red Pepper Soup can elevate your dining experience, especially on a chilly day. Here are some delightful ways to serve this warm and comforting soup.

With Tasty Toppings

• Greek Yogurt: A dollop adds creaminess and a tangy flavor that complements the soup.
• Pumpkin Seeds: Sprinkle toasted pumpkin seeds for a crunchy texture and nutty taste.
• Fresh Thyme Leaves: Garnish with thyme leaves for an aromatic finish that enhances the dish.

Accompanied by Bread

• Cheesy Toasts: Serve with cheesy toasts for a satisfying side. They are perfect for dipping into the soup.
• Crusty Bread Rolls: Pair with warm, crusty rolls to soak up every bit of the flavorful broth.
• Garlic Bread: The robust flavors of garlic bread work beautifully alongside the sweet and smoky soup.

As Part of a Meal

• Salad: A light green salad with vinaigrette can balance the richness of the soup.
• Grilled Cheese Sandwich: A classic combination, grilled cheese provides a comforting contrast to the soup’s texture.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

For the best results when making Roasted Butternut Squash and Red Pepper Soup, consider these helpful tips.

• Bold Roasting: Roast your vegetables until they are slightly charred. This enhances their natural sweetness and adds depth to the flavor.
• Quality Stock: Use homemade or high-quality chicken or vegetable stock for a richer taste in your soup.
• Blend Thoroughly: Blend the soup until it’s completely smooth for a velvety texture. If needed, add more stock gradually until you reach your desired consistency.
• Taste as You Go: Always taste your soup before serving. Adjust seasoning with salt, pepper, or additional spices according to your preference.
• Experiment with Spices: Don’t hesitate to add spices like nutmeg or coriander for an extra layer of flavor. Just be cautious not to overpower the main ingredients.
• Serve Warm: Ensure that the soup is heated through before serving. A warm bowl enhances the overall experience.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing side dishes with your Roasted Butternut Squash and Red Pepper Soup can create a well-rounded meal. Here are some fantastic options.

1. Cheesy Toasts: Simple to make by adding cheese on toasted bread; perfect for dipping!
2. Garlic Breadsticks: These provide a crunchy texture that contrasts nicely with the smoothness of the soup.
3. Mixed Greens Salad: Tossed with a light vinaigrette, this fresh option cleanses your palate between bites.
4. Savory Scones: Cheese or herb scones add heartiness and pair splendidly with this rich soup.
5. Roasted Veggies: Seasonal roasted vegetables bring additional nutrients and flavor to your meal.
6. Herbed Quinoa Salad: This dish is light yet filling, offering a nice contrast in texture while keeping it healthy.

Common Mistakes to Avoid

When making Roasted Butternut Squash and Red Pepper Soup, avoid these common pitfalls to ensure a delicious outcome.

• Using unseasoned vegetables: Always season your vegetables before roasting. A little salt and pepper can enhance the natural flavors significantly.
• Skipping the roasting step: Don’t skip roasting the squash and peppers. This step adds depth and sweetness to the soup.
• Not blending properly: Make sure to blend the soup until completely smooth. A chunky texture can affect the overall experience.
• Ignoring the cooking time: Be mindful of the cooking time for lentils. Undercooked lentils can ruin the soup’s creaminess.
• Overlooking garnishes: Adding toppings like yogurt and pumpkin seeds can elevate your soup, so don’t forget them.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before refrigerating.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space at the top of containers as the soup will expand when frozen.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat to 180°C/350°F, place soup in a baking dish, cover with foil, and heat for 20-25 minutes until warmed through.
• Microwave: Heat in short intervals (1-2 minutes) on medium power, stirring between each interval until hot.
• Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until simmering and hot.

Frequently Asked Questions

Here are some common questions about Roasted Butternut Squash and Red Pepper Soup.

Can I use different types of peppers in this recipe?

Yes, you can substitute with other sweet peppers like yellow or orange bell peppers for a different flavor profile.

How can I make this Roasted Butternut Squash and Red Pepper Soup vegan?

Simply omit any dairy toppings such as yogurt or use a plant-based alternative for a vegan-friendly version.

What can I serve with Roasted Butternut Squash and Red Pepper Soup?

This soup pairs well with crusty bread or cheesy toasts for dipping.

Can I add protein to this soup?

Absolutely! You can add cooked chicken, turkey, or even chickpeas for an extra protein boost.

How do I adjust the spice level in this soup?

To increase spice, add more chili flakes; to reduce it, simply omit or use less chili flakes during preparation.

Final Thoughts

Roasted Butternut Squash and Red Pepper Soup is not only comforting but also versatile. You can customize it with various spices or toppings according to your taste. It’s perfect for chilly days and is sure to impress anyone at your table. Give it a try!

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Roasted Butternut Squash and Red Pepper Soup

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• Author: Adeline
• Total Time: 1 hour
• Yield: Serves approximately 4 people 1x

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Description

Indulge in the warmth of this Roasted Butternut Squash and Red Pepper Soup, perfect for chilly days. This comforting dish combines roasted butternut squash and sweet red peppers, enhancing their natural flavors through a simple roasting process. Paired with fragrant spices like smoked paprika and cumin, each spoonful offers a rich and nutritious experience. Whether enjoyed as a cozy dinner or a quick lunch, this soup is versatile enough to satisfy any appetite. Top it with creamy yogurt, crunchy pumpkin seeds, and fresh thyme for added texture and flavor.

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Ingredients

Scale 1x2x3x

• 2 cups peeled and diced butternut squash
• 3 pointed red peppers, roughly chopped
• 1 tablespoon olive oil
• 1/4 teaspoon chilli flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 cup red lentils
• 3 cups chicken or vegetable stock
• 1/4 teaspoon sea salt
• Greek yogurt (for topping)
• Pumpkin seeds (for garnish)
• Fresh thyme leaves (for garnish)

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Instructions

1. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
2. Toss the diced squash and chopped peppers with olive oil, salt, pepper, and chili flakes on the baking sheet.
3. Roast for 25-30 minutes until tender and slightly charred.
4. In a large saucepan over medium heat, sauté diced onion in olive oil until softened.
5. Add crushed garlic and spices; cook for an additional 30 seconds.
6. Stir in red lentils, then add stock and sea salt; bring to a boil.
7. Reduce heat to simmer; add roasted vegetables and cook for another 15 minutes.
8. Blend until smooth; adjust seasoning if needed.
9. Serve garnished with yogurt, pumpkin seeds, and thyme.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 5g
• Sodium: 420mg
• Fat: 5g
• Saturated Fat: 0g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg

Keywords: For vegan options, skip dairy toppings or use plant-based alternatives. Feel free to experiment with different spices like nutmeg for added depth.