Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is a delightful dish perfect for chilly days. It’s quick to prepare, packed with rich flavors, and the roasting process enhances the natural sweetness of the vegetables. This soup is versatile enough for casual lunches or elegant dinners, making it a great choice for various occasions.

Why You’ll Love This Recipe

• Flavorful and Nutritious: The combination of roasted butternut squash and red peppers creates a deliciously sweet and smoky flavor profile.
• Easy Preparation: With simple ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs.
• Versatile Serving Options: Serve it as an appetizer, main course, or alongside your favorite bread for dipping.
• Healthy Ingredients: Packed with vitamins and fiber from vegetables and lentils, this soup is a nutritious option for any meal.
• Makes Great Leftovers: This soup stores well in the fridge, making it an excellent choice for meal prep.

Tools and Preparation

Before you start cooking, gather your tools to ensure a smooth process. Having everything ready will make preparing your Roasted Butternut Squash and Red Pepper Soup easy.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: Provides ample space for roasting vegetables evenly.
• Blender: Essential for achieving that smooth, velvety texture in your soup.
• Knife: A sharp knife makes chopping vegetables quick and safe.

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 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 (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 your baking sheet. Drizzle with olive oil, then sprinkle with chilli flakes, kosher salt, and black pepper. Toss everything together using your hands until well coated. Roast in the oven for about 25–30 minutes until tender and slightly charred at the edges.

Step 3: Sauté Onions

While the vegetables roast, heat a large saucepan over medium-high heat. Once hot, add olive oil along with the finely diced yellow onion. Sauté for about five minutes until softened and golden around the edges.

Step 4: Add Garlic and Spices

Stir in crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme. Cook while stirring for about thirty seconds to release their flavors.

Step 5: Incorporate Red Lentils

Add red lentils to the pot and stir well to coat them in the onion-spice mixture. Pour in the chicken or vegetable stock along with sea salt; bring this mixture to a boil.

Step 6: Combine Roasted Vegetables

Lower the heat to simmering point before adding in your roasted vegetables. Allow everything to cook together for about fifteen minutes until the lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer all contents into a blender. Cover with a tea towel to avoid splashes as you blend slowly at first. Increase speed gradually until you achieve a smooth consistency. If you prefer thinner soup, add more stock at this stage.

Step 8: Taste & Serve

Taste your soup, adjusting seasoning with more salt or pepper if necessary. Serve topped with dollops of Greek yogurt, pumpkin seeds, fresh thyme leaves, or alongside cheesy toasts as desired. Enjoy!

How to Serve Roasted Butternut Squash and Red Pepper Soup

Serving Roasted Butternut Squash and Red Pepper Soup can elevate your dining experience. This comforting soup pairs well with various accompaniments that enhance its flavors.

With Toppings

• Greek yogurt – A dollop of creamy yogurt adds richness and balances the soup’s warmth.
• Pumpkin seeds – Sprinkle toasted pumpkin seeds for a crunchy texture and nutty flavor.
• Fresh thyme leaves – Garnish with fresh thyme for an aromatic finish.

With Bread

• Cheesy toasts – Serve alongside cheesy toasts for a delightful dipping experience. You can make these by toasting bread topped with cheese until melted.
• Crusty bread – Offer slices of crusty bread, perfect for sopping up the flavorful soup.

As a Meal

• Salad – Pair with a simple mixed greens salad drizzled with vinaigrette for a refreshing contrast.
• Quinoa bowl – Create a hearty meal by serving the soup over cooked quinoa, adding protein and fiber.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To ensure your Roasted Butternut Squash and Red Pepper Soup turns out perfectly, consider these helpful tips.

• Use fresh ingredients – Fresh butternut squash and red peppers will enhance the flavor significantly.
• Blend thoroughly – Blend until completely smooth for a creamy texture. If needed, add more stock for your desired consistency.
• Adjust seasoning – Taste the soup before serving; adjust salt and pepper to suit your preference.
• Roast vegetables well – Ensure the butternut squash and red peppers are tender and slightly charred for deeper flavors.
• Experiment with spices – Feel free to add extra spices like nutmeg or coriander for added depth of flavor.
• Store properly – If making ahead, store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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 balanced meal. Here are some excellent options:

1. Garlic bread – Crunchy, buttery garlic bread complements the soup’s creaminess perfectly.
2. Mixed greens salad – A light salad with lemon dressing adds freshness against the rich flavors of the soup.
3. Grilled cheese sandwich – A classic pairing that provides gooey goodness alongside warm soup.
4. Stuffed bell peppers – Fill bell peppers with quinoa or rice mixed with vegetables as a hearty side dish.
5. Roasted vegetables – Seasonal roasted veggies bring additional textures and flavors to your meal.
6. Chickpea salad – A protein-packed chickpea salad adds substance while remaining light and refreshing.
7. Savory muffins – Serve warm savory muffins infused with herbs for another tasty companion.

Common Mistakes to Avoid

Making Roasted Butternut Squash and Red Pepper Soup can be simple, but there are a few common pitfalls. Here’s how to avoid them:

• Overcooking the Vegetables: Roasting vegetables for too long can lead to bitterness. Keep an eye on them and aim for tender with slight charring.
• Not Blending Smoothly: If the soup is not blended well, it may have an unappetizing texture. Blend gradually, starting slow and increasing speed until smooth.
• Skipping Taste Tests: Failing to taste the soup before serving can result in bland flavors. Always adjust seasoning at the end for the best taste.
• Using Cold Ingredients: Adding cold stock or water can lower the temperature of your soup. Heat your liquids beforehand for a better final product.
• Ignoring Customization Options: Sticking rigidly to the recipe might limit creativity. Feel free to add spices or additional vegetables based on your preference.

Storage & Reheating Instructions

Refrigerator Storage

• Store soup in an airtight container.
• It stays fresh for up to 4 days in the refrigerator.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Use freezer-safe containers to prevent freezer burn.
• The soup can be frozen for up to 3 months.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat to 180°C/350°F, transfer soup into an oven-safe dish, cover, and heat for about 20 minutes.
• Microwave: Place in a microwave-safe bowl, cover, and heat in increments of 1 minute until hot.
• Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until warmed through.

Frequently Asked Questions

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

Can I use different types of peppers?

Yes! While red peppers add sweetness, you can experiment with yellow or orange peppers for varying flavors.

How do I make this soup vegan?

Simply replace chicken stock with vegetable stock and omit any dairy toppings like yogurt.

What is the best way to serve Roasted Butternut Squash and Red Pepper Soup?

Topping it with yogurt, pumpkin seeds, or fresh herbs adds delicious texture and flavor.

Can I prepare this soup ahead of time?

Absolutely! The flavors deepen when made a day ahead. Just store it properly in the fridge.

Final Thoughts

This Roasted Butternut Squash and Red Pepper Soup is not only comforting but also versatile. You can customize it by adding spices or garnishes according to your taste. It’s perfect for chilly days or as a delightful starter at dinner parties. Give this recipe a try; you’ll love its rich flavor!