Roasted Butternut Squash and Red Pepper Soup
Indulge in the heartwarming and delicious Roasted Butternut Squash and Red Pepper Soup, a perfect dish for chilly days. This vibrant soup features roasted butternut squash and sweet red peppers, which create a delightful balance of flavors. Enhanced with aromatic spices and nutrient-rich lentils, it’s not just a meal; it’s comfort in a bowl. Whether you’re hosting a gathering or enjoying a cozy night at home, this versatile recipe can be paired with cheesy toasts or served solo for a satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 2 cups peeled and diced butternut squash
- 3 pointed red peppers, chopped
- 1 tablespoon olive oil
- ¼ teaspoon chilli flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 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
- ½ cup red lentils
- 3 cups chicken or vegetable stock
- ¼ teaspoon sea salt
- Greek yogurt
- Pumpkin seeds
- Fresh thyme leaves
- Cheesy toasts
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Toss the butternut squash and red peppers in olive oil, chili flakes, salt, and pepper; roast for 25-30 minutes until tender.
- In a large saucepan over medium heat, sauté the onion in olive oil until golden. Add garlic and spices; cook until fragrant.
- Stir in red lentils and stock; bring to a boil.
- Mix in the roasted vegetables; simmer for 15 minutes.
- Blend until smooth, adjusting consistency with additional stock if needed. Season to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg