Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is the ultimate comfort food for chilly days. Packed with flavor from roasted vegetables, it’s not only easy to prepare but also versatile enough for any occasion—whether it’s a cozy family dinner or a gathering with friends. The natural sweetness of the butternut squash pairs beautifully with the slight smokiness of red peppers, creating a delightful blend that warms the soul.

Why You’ll Love This Recipe

• Quick and Easy: With simple steps, you can whip this soup up in just an hour.
• Flavorful: Roasting enhances the natural sweetness and adds depth to your soup.
• Healthy Ingredients: Packed with nutrients from vegetables and lentils, making it a wholesome choice.
• Versatile Serving Options: Enjoy it on its own or pair it with cheesy toasts for added texture.
• Great for Meal Prep: Make a big batch and store leftovers for quick meals throughout the week.

Tools and Preparation

Before diving into your cooking adventure, gather your kitchen tools. A few essential items will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Blender
• Large saucepan
• Parchment paper
• Knife

Importance of Each Tool

• Baking sheet: This allows for even roasting of the vegetables, ensuring they caramelize beautifully.
• Blender: A high-quality blender creates a smooth texture, making your soup velvety and rich.
• Large saucepan: Perfect for cooking down the onions and spices without overcrowding, enhancing flavors.

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Ingredients

This butternut squash and red pepper soup is perfect for making on chilly days. It’s quick and easy to make and packed full of flavor as the vegetables are roasted before adding the stock.

For the Soup Base

• 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

For Sauteing and Flavoring

• 1 tablespoon olive oil
• 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

For Adding Body

• ½ cup red lentils
• 3 cups chicken or vegetable stock

For Toppings

• ¼ teaspoon sea salt
• Greek yogurt
• Pumpkin seeds
• Fresh thyme leaves

For Cheesy Toasts

• 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.

Step 2: Roast the Vegetables

Add the diced butternut squash and chopped red peppers to the baking sheet. Drizzle with olive oil and sprinkle with chilli flakes, salt, and pepper. Toss everything to coat evenly. Roast in the preheated oven for 25-30 minutes until tender and slightly charred at the edges.

Step 3: Sauté Onions

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

Step 4: Add Garlic & Spices

Stir in crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme. Cook while stirring continuously for about 30 seconds until fragrant.

Step 5: Incorporate Lentils

Add red lentils into your pot, stirring well to coat them with onions and spices. Pour in stock along with sea salt; bring everything to a boil.

Step 6: Combine & Simmer

Reduce heat to simmer after bringing it to a boil. Add in roasted vegetables from step two. Let this mixture simmer for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Transfer all ingredients into a blender carefully. Cover blender top with a tea towel to avoid splashes. Start blending slowly then gradually increase speed until smooth consistency is achieved. Add more stock if you prefer thinner soup.

Step 8: Season & Serve

Taste your soup, adjusting seasoning with more salt or pepper if desired. Serve topped with Greek yogurt, pumpkin seeds, or fresh thyme leaves as preferred. Enjoy!

How to Serve Roasted Butternut Squash and Red Pepper Soup

This delicious roasted butternut squash and red pepper soup is versatile and can be served in various ways to enhance its flavors. Here are some serving suggestions that will elevate your soup experience.

With Creamy Toppings

• Greek Yogurt: A dollop of Greek yogurt adds creaminess and a tangy flavor, balancing the sweetness of the squash.
• Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top for a crunchy texture and nutty taste.

Accompanied by Bread

• Cheesy Toasts: Pair your soup with cheesy toasts for a comforting and hearty accompaniment. The melted cheese complements the soup beautifully.
• Crusty Bread: Serve with slices of warm, crusty bread for dipping. This adds a satisfying element to your meal.

Garnished with Fresh Herbs

• Fresh Thyme Leaves: A sprinkle of fresh thyme enhances the aromatic profile of the soup, bringing a hint of earthiness.
• Chopped Parsley: Chopped parsley not only looks great but also adds freshness and color to each bowl.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To ensure your roasted butternut squash and red pepper soup turns out perfectly every time, consider these helpful tips.

• Bold roasting: Roast the vegetables until they are slightly charred. This caramelization enhances their natural sweetness.
• Blend thoroughly: For a silky texture, blend the soup until completely smooth. You may need to add extra stock for desired consistency.
• Adjust seasoning: Always taste before serving. Adjust salt and pepper as necessary to enhance flavor.
• Experiment with spices: Feel free to add other spices like nutmeg or coriander for an extra layer of complexity.
• Store properly: Leftover soup can be stored in an airtight container in the fridge for up to three days or frozen for future meals.
• Use fresh ingredients: Fresh produce will give you the best flavor, so try to use seasonal vegetables when possible.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

When enjoying roasted butternut squash and red pepper soup, consider these delightful side dishes that complement its rich flavors.

1. Garlic Bread: Crispy garlic bread provides a wonderful contrast to the creamy soup.
2. Mixed Greens Salad: A light salad with vinaigrette offers freshness that balances the hearty soup.
3. Stuffed Mushrooms: Savory stuffed mushrooms make an excellent finger food option alongside your meal.
4. Roasted Vegetables: A medley of roasted seasonal vegetables can enhance the overall dish’s rustic appeal.
5. Quinoa Salad: A protein-packed quinoa salad adds texture and is easy to prepare ahead of time.
6. Savory Scones: Cheese or herb scones bring a delightful baked element that pairs well with the soup’s warmth.
7. Pita Chips with Hummus: Crunchy pita chips serve as a fun dipping option while hummus adds creamy richness without overpowering flavors.
8. Vegetable Crudités: Crisp vegetable sticks provide a refreshing contrast, perfect for snacking while enjoying your comforting bowl of soup.

Common Mistakes to Avoid

When making Roasted Butternut Squash and Red Pepper Soup, it’s easy to overlook some steps. Here are common mistakes to avoid for the best results.

• Skipping the roasting step: Roasting enhances the flavors of butternut squash and red peppers. Avoid this mistake by ensuring you roast them until tender and slightly charred.
• Not seasoning properly: Under-seasoning can lead to bland soup. Be sure to taste and adjust salt and pepper as needed before serving.
• Blending too quickly: If you blend too fast, you risk splattering. Start slow and gradually increase speed to achieve a smooth consistency without mess.
• Using old lentils: Old lentils may not cook properly. Always check the expiration date on your lentils for a creamy texture in your soup.
• Ignoring customization options: This soup is versatile! Don’t hesitate to add spices or toppings like fresh herbs or yogurt to enhance flavor.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Let the soup cool completely before sealing it to avoid condensation.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Freeze in airtight containers or freezer bags for up to 3 months.
• Leave some space at the top of containers for expansion as the soup freezes.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat oven to 350°F (175°C), pour soup into an oven-safe dish, cover with foil, and heat for 20-25 minutes until warm.
• Microwave: Place soup in a microwave-safe bowl, cover loosely, heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

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

Can I make Roasted Butternut Squash and Red Pepper Soup vegan?

Yes! Simply use vegetable stock instead of chicken stock and omit any dairy-based toppings.

How do I thicken my Roasted Butternut Squash and Red Pepper Soup?

If you prefer a thicker consistency, blend in more cooked lentils or reduce the amount of stock added during cooking.

Can I add other vegetables to this soup?

Absolutely! Feel free to incorporate other vegetables such as carrots or sweet potatoes for added flavor and nutrition.

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

This soup pairs well with crusty bread or cheesy toasts for dipping, adding a nice crunch.

How long does Roasted Butternut Squash and Red Pepper Soup last in the fridge?

When stored properly in an airtight container, it can last up to 5 days in the refrigerator.

Final Thoughts

Roasted Butternut Squash and Red Pepper Soup is not only delicious but also versatile. You can customize it with different spices or toppings according to your taste preferences. Try this comforting recipe on chilly days; it’s sure to warm your heart!