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.

Ingredients

Scale

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)

Instructions

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