Description
This Roasted Butternut Squash and Red Pepper Soup is a comforting, flavorful blend of tender roasted squash and peppers combined with spices and red lentils. Roasting the vegetables enhances their natural sweetness and adds a deliciously smoky depth to this creamy soup, which is finished with a dollop of Greek yogurt and crunchy pumpkin seeds. Perfect for a cozy meal, this homemade soup is nourishing, vibrant, and easy to make.
Ingredients
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Roasted butternut squash and red pepper
- 2 cups peeled and diced butternut squash (1/2 inch dice)
- 3 pointed red peppers, roughly chopped
- 1 tablespoon olive oil
- 1/4 teaspoon chilli flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the soup
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, crushed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 cup red lentils
- 3 cups chicken or vegetable stock
- 1/4 teaspoon sea salt
To garnish the soup
- Greek yogurt
- Pumpkin seeds
- Fresh thyme leaves
- Cheesy toasts (see recipe notes)
Instructions
- Roast the vegetables: Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper. Place the diced butternut squash and chopped red peppers on the sheet. Drizzle with olive oil and sprinkle with chilli flakes, kosher salt, and freshly ground black pepper. Toss well to coat. Roast for 25-30 minutes until tender and slightly charred on the edges.
- Sauté the onion: While the vegetables roast, heat a large saucepan over medium-high heat. Add olive oil and diced onion, cooking for about 5 minutes until the onion softens and becomes golden at the edges.
- Add garlic and spices: Stir in the crushed garlic, smoked paprika, ground cumin, onion powder, and dried thyme. Cook for 30 seconds while stirring to release the flavors.
- Cook the lentils: Add the red lentils to the pot, stirring to coat them in the spices. Pour in the chicken or vegetable stock and sea salt, then bring the mixture to a boil.
- Simmer with roasted vegetables: Reduce heat to a simmer and add the roasted butternut squash and red peppers. Continue to simmer for 15 minutes until the lentils are tender and cooked through.
- Blend the soup: Carefully transfer the soup to a blender. Cover the lid with a tea towel to prevent splashes and blend slowly at first, increasing speed until the soup is smooth and creamy. Add more stock if you prefer a thinner consistency.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve garnished with a spoonful of Greek yogurt, pumpkin seeds, and fresh thyme leaves. For extra indulgence, serve with cheesy toasts (see notes).
Notes
- Use your favorite variety of squash such as red kuri, acorn, or kabocha; cooking times may vary slightly, so check for tenderness after 20 minutes.
- If pointed red peppers aren’t available, red bell peppers make a good substitute.
- If you don’t have an upright blender, a hand-held stick blender works well for pureeing the soup.
- This recipe yields about 1.2 liters or 5 cups of soup, enough for 3 large servings or 4 smaller ones.
- For smoky cheesy toasts: Toast slices of baguette lightly, top with grated cheddar cheese, a sprinkle of smoked paprika, and thyme leaves. Place under the grill/broiler for 1-2 minutes until golden and melted.
- To make this soup vegan, use vegetable stock and garnish with coconut milk instead of Greek yogurt.
- Adjust the salt level depending on the sodium content of your stock.
Nutrition
- Serving Size: 1 cup (approximately 400 ml)
- Calories: 297
- Sugar: 11g
- Sodium: 1546mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg
