Roasted Butternut Squash and Red Pepper Soup
A comforting soup featuring roasted butternut squash and red peppers, perfect for cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
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 additional 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 (for garnishing)
- Pumpkin seeds (for garnishing)
- Fresh thyme leaves (for garnishing)
- Cheesy toasts (see recipe notes)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Add the diced butternut squash and chopped red peppers to the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with chilli flakes, salt, and pepper. Toss everything together to coat well.
- Roast in the preheated oven for 25-30 minutes until tender and slightly charred.
- Heat an additional tablespoon of olive oil in a large saucepan over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened and golden.
- Stir in the crushed garlic, smoked paprika, ground cumin, onion powder, and dried thyme. Cook for about 30 seconds.
- Add the red lentils to the pot, stirring to coat.
- Pour in the chicken or vegetable stock and sea salt. Bring to a boil, then reduce the heat to a simmer.
- Once the lentils are tender, add the roasted vegetables to the pot. Simmer for an additional 15 minutes.
- Transfer everything to a blender and blend until smooth. Add more stock if too thick.
- Taste and adjust seasoning. Serve warm topped with Greek yogurt, pumpkin seeds, and fresh thyme.
Notes
Watch the roasting process and adjust seasoning to personal preference. Store leftovers in an airtight container.