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Roasted Butternut Squash and Red Pepper Soup

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Indulge in the warmth and comfort of Roasted Butternut Squash and Red Pepper Soup, a delightful dish perfect for chilly days. The natural sweetness of roasted butternut squash combined with the smoky flavor of red peppers creates a rich and satisfying soup that’s both nutritious and easy to prepare. This recipe is versatile enough to serve as a cozy lunch or an elegant dinner starter. Enhanced with spices, lentils, and fresh toppings, this soup promises to deliver a burst of flavors in every spoonful. Enjoy it alongside crusty bread or cheesy toasts for a complete meal that warms the heart.

Ingredients

Scale
  • 2 cups peeled and diced butternut squash
  • 3 pointed red peppers, roughly chopped
  • 1 yellow onion, finely diced
  • 2 garlic cloves, crushed
  • ½ cup red lentils
  • 3 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • ¼ teaspoon chili flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme

Instructions

  1. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
  2. Toss the butternut squash and red peppers with olive oil, chili flakes, salt, and pepper on the baking sheet. Roast for 25–30 minutes until tender and slightly charred.
  3. While roasting, heat olive oil in a large saucepan over medium-high heat. Sauté diced onion for about five minutes until golden.
  4. Add crushed garlic and spices; cook for another 30 seconds.
  5. Stir in red lentils followed by the stock; bring to boil.
  6. Reduce heat and add roasted vegetables; simmer for 15 minutes.
  7. Blend until smooth; adjust seasoning if necessary before serving topped with Greek yogurt and pumpkin seeds.

Nutrition

Find it online: https://dailyrecipetime.com/roasted-butternut-squash-and-red-pepper-soup/