Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is a delightful dish perfect for chilly days. Not only is it quick to prepare, but its rich flavors come from roasting the vegetables before blending them into a creamy soup. This recipe is versatile enough for a cozy dinner at home or as a starter for a gathering with friends.

Why You’ll Love This Recipe

• Easy to make: With simple steps and minimal prep time, this soup can be on your table in just an hour.
• Packed with flavor: Roasting the squash and red peppers enhances their natural sweetness, giving the soup a rich taste.
• Healthy and nutritious: Loaded with vitamins and fiber, this dish is both comforting and good for you.
• Versatile serving options: Enjoy it on its own or pair it with cheesy toasts or a dollop of Greek yogurt for added creaminess.
• Perfect for meal prep: Make a big batch and store it for easy lunches throughout the week.

Tools and Preparation

To create your delicious Roasted Butternut Squash and Red Pepper Soup, you’ll need some essential tools to streamline the process.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large saucepan
• Blender

Importance of Each Tool

• Baking sheet: This provides a sturdy surface for roasting your vegetables evenly.
• Blender: A good blender ensures that your soup becomes silky smooth without any lumps.

Ingredients

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
• 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

For Garnish

• 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 onto the baking sheet.
• Drizzle with olive oil and sprinkle with chilli flakes, kosher salt, and black pepper.
• Toss everything together using your hands to ensure even coating.
• Roast in the preheated oven for 25–30 minutes until tender and slightly charred.

Step 3: Sauté Onions

While the vegetables are roasting, place a large saucepan over medium-high heat.
* Once hot, add olive oil and finely diced onion.
* Sauté for about 5 minutes until softened and golden at the edges.

Step 4: Add Garlic and Spices

Add crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme.
* Stir continuously for about 30 seconds until fragrant.

Step 5: Incorporate Lentils and Stock

Add red lentils into the pot, stirring well to coat them in the onion mixture.
* Pour in chicken or vegetable stock along with sea salt.
* Bring everything to a boil.

Step 6: Combine Roasted Vegetables

Reduce heat to a simmer after boiling.
* Carefully add in your roasted vegetables.
* Continue simmering for another 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Once cooked, carefully transfer all ingredients into your blender.
* Cover with a tea towel to avoid splashes. Start blending slowly, gradually increasing speed until smooth.
* Adjust thickness by adding more stock if desired.

Step 8: Serve Your Soup

Taste your soup before serving. Adjust seasoning if necessary by adding more salt or pepper.
Serve hot topped with Greek yogurt, pumpkin seeds, fresh thyme leaves, or alongside cheesy toasts for dipping.

How to Serve Roasted Butternut Squash and Red Pepper Soup

Serving Roasted Butternut Squash and Red Pepper Soup can elevate your meal and make it more inviting. Here are some delightful serving suggestions that enhance the flavors and presentation of this warming soup.

With Toppings

• Greek Yogurt: A dollop of creamy yogurt adds richness and tang.
• Pumpkin Seeds: Toasted pumpkin seeds provide a crunchy texture that contrasts beautifully with the smooth soup.
• Fresh Thyme Leaves: Garnishing with fresh thyme adds an aromatic touch.

Accompanied by Bread

• Cheesy Toasts: Serve warm cheesy toasts on the side for a satisfying dipper.
• Crusty Baguette: A slice of crusty baguette is perfect for sopping up every last bit of soup.

On a Festive Table

• Seasonal Veggies: Pair the soup with roasted seasonal vegetables to create a colorful and nutritious spread.
• Salad Greens: A simple salad with mixed greens can complement the soup’s richness.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To achieve the best flavor and texture in your Roasted Butternut Squash and Red Pepper Soup, consider these helpful tips.

• Bold Roasting: Ensure you roast the vegetables until they are slightly charred, which enhances their natural sweetness.
• Spice It Up: Adjust the chili flakes based on your heat preference. Adding more can give it a nice kick!
• Blend Smoothly: Blend gradually, starting slow, to achieve a silky texture without splashes.
• Stock Matters: Use high-quality stock for deeper flavor; homemade stock is ideal if available.
• Taste Test: Always taste before serving, adding more salt or pepper as needed for balance.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing your soup with complementary side dishes can create a well-rounded meal. Here are some great options to consider.

1. Garlic Bread: Crispy garlic bread pairs perfectly with the rich flavors of the soup.
2. Caesar Salad: A classic Caesar salad balances the warm soup with its crunchy romaine and creamy dressing.
3. Bruschetta: Fresh tomato bruschetta brings a burst of freshness that contrasts nicely with the soup’s warmth.
4. Savory Scones: Cheese or herb scones add a deliciously flaky element to your meal.
5. Quinoa Salad: A light quinoa salad mixed with herbs provides a healthy, filling option.
6. Stuffed Peppers: Colorful stuffed peppers could be a hearty addition alongside your comforting soup.

Common Mistakes to Avoid

Making Roasted Butternut Squash and Red Pepper Soup can be simple, but a few common mistakes can affect the outcome. Here are some tips to avoid them.

• Not roasting the vegetables enough: Roasting brings out the natural sweetness in butternut squash and red peppers. Make sure to roast until they are tender and slightly charred for maximum flavor.
• Skipping the spices: The spices in this recipe enhance the soup’s complexity. Don’t skip or reduce them; instead, adjust according to your taste preference.
• Using cold stock: Adding cold stock can slow down cooking time. Always use warm stock when adding it to the sautéed ingredients for better results.
• Not blending thoroughly: For a smooth soup, blend until completely smooth. If you want a chunkier texture, blend only half of the soup.
• Overcooking the lentils: While lentils need some cooking time, overcooking them can lead to mushiness. Keep an eye on them while simmering.
• Neglecting toppings: Toppings like Greek yogurt and pumpkin seeds add texture and flavor. Don’t forget to include these for an elevated dish!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The soup will last for up to 4 days in the refrigerator.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Freeze in freezer-safe containers or bags.
• This soup can be frozen for up to 3 months.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat to 350°F (175°C) and heat soup in an oven-safe dish covered with foil for about 20 minutes or until hot.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a saucepan over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

What makes Roasted Butternut Squash and Red Pepper Soup so flavorful?

Roasting the vegetables enhances their natural sweetness, while spices like smoked paprika and cumin add depth of flavor.

Can I use other types of squash?

Yes! You can substitute butternut squash with acorn squash or pumpkin for different flavors.

Is this soup vegan?

If you use vegetable stock instead of chicken stock and omit the yogurt topping, this recipe is entirely vegan.

How do I make this soup spicier?

Add more chili flakes or include a diced jalapeño when sautéing onions for extra heat.

Can I prepare this soup in advance?

Absolutely! You can make it ahead of time; just store it properly in the fridge or freezer as described earlier.

Final Thoughts

This Roasted Butternut Squash and Red Pepper Soup is not only delicious but also versatile. Perfect for chilly days, it’s easy to customize with your favorite spices or toppings. Give it a try today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Butternut Squash and Red Pepper Soup

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• Author: Jennifer
• Total Time: 1 hour
• Yield: About 4 servings 1x

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Description

Indulge in the comforting warmth of Roasted Butternut Squash and Red Pepper Soup, a perfect dish for chilly days. This delightful soup combines the natural sweetness of roasted butternut squash and red peppers with aromatic spices, resulting in a rich and creamy texture that will warm your soul. Quick to prepare, this recipe is versatile enough for cozy dinners or elegant gatherings. Enhance your bowl with toppings like creamy Greek yogurt and crunchy pumpkin seeds for added flavor and texture. Enjoy this nutritious soup as a healthy meal option that’s both satisfying and delicious.

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Ingredients

Scale 1x2x3x

• 2 cups peeled and diced butternut squash
• 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 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

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Instructions

1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Toss butternut squash and red peppers with olive oil, chili flakes, salt, and pepper; roast for 25–30 minutes until tender.
3. In a large saucepan over medium heat, sauté onion in olive oil until golden. Add garlic and spices; cook until fragrant.
4. Stir in lentils and stock; bring to boil then simmer for 15 minutes.
5. Add roasted vegetables; blend until smooth.
6. Serve hot with desired toppings.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting and blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 5g
• Sodium: 450mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg