Roasted Butternut Squash and Red Pepper Soup Recipe

If you’re looking for a cozy, flavorful soup that’s a perfect hug in a bowl, this Roasted Butternut Squash and Red Pepper Soup Recipe is an absolute winner. I love how the roasting brings out the natural sweetness and deep flavors of the squash and peppers; it’s like magic happens in the oven. Plus, it’s warming, vibrant, and comforting — perfect for chilly evenings or anytime you want something nourishing and satisfying.

When I first tried this recipe, it quickly became a family favorite because it’s full-bodied but still light enough to feel healthy. You’ll find that the blend of smoky spices and creamy lentils makes this soup stand out from your typical squash soup. It’s easy to make, packs a nutritional punch, and comes with versatile garnishes that add just the right pop at the end.

this Recipe

Ingredients You’ll Need

Each ingredient in this Roasted Butternut Squash and Red Pepper Soup Recipe plays a key role in building layers of flavor and texture. I always recommend grabbing fresh produce and good-quality stock for the best results — fresh spices too if you can.

• Butternut squash: Peeled and diced, this is the star that brings sweetness and creaminess once roasted.
• Pointed red peppers: These add a slight tang and smokiness; feel free to swap for red bell peppers if needed.
• Olive oil: Use good quality for roasting to enhance flavor and help with caramelization.
• Chilli flakes: Just a touch adds warmth without overpowering—easy to adjust based on heat tolerance.
• Kosher salt and freshly ground black pepper: Essential seasonings to bring out all other flavors.
• Yellow onion: Finely diced and sautéed till golden to add a savory sweetness.
• Garlic cloves: Crushed for that subtle pungency that complements the sweet veggies.
• Spices: Smoked paprika, ground cumin, onion powder, dried thyme: Together, they build a cozy, smoky backdrop perfect for this soup.
• Red lentils: Add softness, body, and protein, making the soup heartier and creamier without cream.
• Chicken or vegetable stock: Forms the soup base; veggie stock works great for vegan versions.
• Sea salt: To taste, added during simmering for balanced seasoning.
• Greek yogurt: For garnish, adds a cool, creamy contrast at the end.
• Pumpkin seeds: Toasted for crunch and a nutty finish on top.
• Fresh thyme leaves: Light herbaceous note to brighten each spoonful.
• Cheesy toasts: Optional but highly recommended for dipping—see notes for a simple recipe.

Variations

I love playing around with this Roasted Butternut Squash and Red Pepper Soup Recipe depending on what’s in my pantry or my mood. Don’t be afraid to customize it to make it your own — it’s very forgiving and responds well to tweaks.

• Vegan version: I’ve replaced chicken stock with vegetable stock and topped with coconut yogurt instead of Greek yogurt — it’s so creamy and just as delicious.
• Spicy kick: When I want a bit more heat, I add an extra pinch of chili flakes or a dash of cayenne — just be sure to taste as you go!
• Herbal twist: Fresh basil or coriander added at the end can change the character completely; sometimes I toss in a handful of baby spinach before blending for extra greens.
• Extra creaminess: Stir in a splash of coconut milk or cream after blending for a richer texture that feels indulgent but still light.

How to Make Roasted Butternut Squash and Red Pepper Soup Recipe

Step 1: Roast the Veggies to Golden Perfection

Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Toss together the diced butternut squash and chopped red peppers with olive oil, chili flakes, salt, and freshly ground black pepper. Use your hands to mix everything well — this helps get every piece coated in seasoning. Roast for 25-30 minutes, or until the vegetables are tender and you see a lovely charred edge that adds incredible flavor. Pro tip: some squash varieties cook faster, so start checking them at around 20 minutes to prevent burning.

Step 2: Build a Flavorful Base on the Stove

While the veggies are roasting, heat olive oil in a large saucepan over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally until it softens and turns golden around the edges. Then toss in the crushed garlic and spices — smoked paprika, cumin, onion powder, and thyme — cooking everything together for another 30 seconds so the spices really bloom and fill your kitchen with amazing aroma.

Step 3: Add Lentils and Stock, Then Simmer

Stir in the red lentils, coating them well with the spiced onion mixture. Pour in the stock, add the sea salt, and bring the pot to a boil. Once boiling, reduce the heat and let it simmer gently. Now, add the roasted squash and peppers into the mix, and continue simmering for about 15 minutes or until the lentils are completely soft and starting to break down. This gives the soup its hearty, velvety texture.

Step 4: Blend to Smooth Creaminess

Carefully transfer the hot soup in batches to a blender, or use a handheld stick blender right in the pot if you have one. Cover the blender lid with a kitchen towel to avoid splashes, and start blending slowly, increasing speed until perfectly smooth. If you want your soup thinner, add a splash more stock or hot water here — I prefer mine thick but silky. Always taste now and adjust salt and pepper to your liking.

Step 5: Serve With Lovely Garnishes

Ladle the soup into bowls and dot with a spoonful of Greek yogurt for cooling creaminess. Sprinkle with toasted pumpkin seeds and fresh thyme leaves for texture and bright herbal notes. Don’t forget some cheesy toasts on the side if you’re up for it — they make the whole meal extra special.

How to Serve Roasted Butternut Squash and Red Pepper Soup Recipe

Garnishes

I’m all about simplicity here: a dollop of Greek yogurt adds cool creaminess and cuts through the soup’s richness beautifully. Toasted pumpkin seeds give it a satisfying crunch, and a sprinkle of fresh thyme leaves brightens up each spoonful with fresh herbal notes. For a treat, my go-to garnishes also include a drizzle of good olive oil or a bit of chili oil for some extra zing.

Side Dishes

Cheesy toasts are my favorite companion—it’s so easy to make: just toast baguette slices, top with cheddar, a pinch of smoked paprika, and some thyme, then broil until golden and melty. A crisp green salad or some crusty bread also pairs wonderfully for a balanced meal.

Creative Ways to Present

For special occasions, I like to serve the soup in hollowed-out mini pumpkins or vibrant ceramic bowls for an autumnal touch. Adding a swirl of coconut milk for creaminess and a sprinkle of pomegranate seeds adds a hint of color and playful texture to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Butternut Squash and Red Pepper Soup keeps beautifully in the fridge for up to 4 days. I store mine in airtight glass containers so the flavors stay fresh and I can see how much is left at a glance.

Freezing

I’ve frozen this soup numerous times without any loss in taste or texture. Just cool it completely, portion into freezer-safe containers or bags, and label with the date. It’s perfect for making in bulk and enjoying later on busy days.

Reheating

When reheating, gently warm the soup over low heat and stir frequently to prevent sticking. If it seems a bit thick straight from the fridge, stir in a splash of stock or water to loosen it up. Microwave works fine too, just keep an eye so it heats evenly without boiling over.

FAQs

Final Thoughts

This Roasted Butternut Squash and Red Pepper Soup Recipe truly feels like a warm embrace on a plate — it’s become a go-to comfort food in my kitchen and one I’m always excited to share with friends. I love how easy it is to make, yet how layered and complex the flavors turn out. Trust me, once you roast those veggies and blend everything together, you’ll be hooked on this soup’s velvety richness and cozy spice. Give it a try soon — I know you’ll enjoy every comforting spoonful as much as I do!

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