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