Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is a delightful dish that’s perfect for chilly days. With its comforting flavors and vibrant color, this soup stands out in any season. The unique twist of roasting the vegetables before blending adds depth to the flavor, making it a warm hug in a bowl. It’s not only quick to prepare but also versatile enough for lunch or dinner gatherings, ensuring that everyone will enjoy it.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep time, you can whip up this soup in no time.
• Packed with Flavor: Roasting the vegetables enhances their natural sweetness and adds a rich complexity.
• Healthy Ingredients: This soup is loaded with nutritious ingredients like butternut squash and red lentils.
• Versatile Serving Options: Enjoy it as a stand-alone meal or pair it with cheesy toasts for a delightful treat.
• Perfect for Meal Prep: Make a big batch and store leftovers for quick lunches throughout the week.

Tools and Preparation

Before you start cooking, gather your tools to make the process smooth and enjoyable. Having everything ready will help you focus on creating a delicious soup.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large saucepan
• Blender

Importance of Each Tool

• Baking sheet: Essential for roasting vegetables evenly, allowing them to caramelize perfectly.
• Blender: A high-quality blender ensures that your soup is smooth and creamy without lumps.

Ingredients

To make this delicious Roasted Butternut Squash and Red Pepper Soup, you’ll need the following ingredients:

• 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 tablespoon olive oil
• 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
• Greek yogurt (for serving)
• Pumpkin seeds (for garnish)
• Fresh thyme leaves (for garnish)
• 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 to the baking sheet.
• Drizzle with olive oil and sprinkle with chilli flakes, salt, and pepper.
• Toss everything together using your hands until well coated.
• Roast in the preheated oven for 25–30 minutes until tender with slightly charred edges.

Step 3: Sauté Onions and Garlic

While the vegetables roast:
* 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: Cook Lentils

• Add red lentils into the pot, stirring well to coat them in the onions and spices.
• Pour in chicken or vegetable stock along with sea salt; bring it all to a boil.

Step 6: Combine Ingredients

Reduce heat to simmer:
* Add roasted vegetables into the pot after they are done roasting.
* Allow everything to simmer together for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer all contents into a blender:
* Blend until smooth while covering the top of the blender with a tea towel to avoid splashes.
* If you prefer a thinner consistency, add more stock during blending.

Step 8: Adjust Seasoning & Serve

Taste your soup:
* Adjust seasoning with additional salt or pepper if desired.
Serve hot topped with Greek yogurt, pumpkin seeds, and fresh thyme leaves. Enjoy alongside cheesy toasts for dipping!

How to Serve Roasted Butternut Squash and Red Pepper Soup

This creamy Roasted Butternut Squash and Red Pepper Soup is delightful on its own, but there are many ways to enhance your dining experience. Here are some serving suggestions to elevate your meal.

With Toppings

• Yogurt: A dollop of Greek yogurt adds creaminess and a tangy flavor.
• Pumpkin Seeds: Sprinkle toasted pumpkin seeds for a crunchy texture and nutty taste.
• Fresh Thyme Leaves: Garnish with fresh thyme for an aromatic finish.

As a Starter

• Small Bowls: Serve in small bowls as a starter for a multi-course meal.
• With Bread: Pair with crusty bread or rolls for dipping.

Accompanied by Cheesy Toasts

• Cheesy Toasts: Prepare cheesy toasts using your favorite cheese melted on bread. Perfect for dipping into the soup.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To ensure your Roasted Butternut Squash and Red Pepper Soup turns out perfectly every time, follow these tips for the best results.

• Use Fresh Ingredients: Fresh butternut squash and red peppers will provide maximum flavor.
• Roast Thoroughly: Ensure vegetables are roasted until tender and slightly charred for depth of flavor.
• Blend Smoothly: Blend the soup until completely smooth for a velvety texture; add stock slowly if needed.
• Season Well: Adjust seasoning to your taste; don’t hesitate to add more salt or pepper as required.
• Experiment with Spices: Try adding different spices like nutmeg or coriander for unique flavor profiles.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing side dishes with your Roasted Butternut Squash and Red Pepper Soup can enhance the overall meal. Here are some great options to consider.

1. Crusty Bread: A warm loaf of crusty bread is perfect for dipping into the soup.
2. Garden Salad: A fresh garden salad adds crunch and balances the richness of the soup.
3. Grilled Cheese Sandwich: This classic pairing makes a hearty complement to the soup’s flavors.
4. Stuffed Peppers: Serve stuffed bell peppers as a filling side that complements the soup’s main ingredients.
5. Roasted Vegetables: A mix of seasonal roasted vegetables can add color and nutrients to your meal.
6. Herbed Rice: Fluffy rice seasoned with herbs can be a nice side that absorbs the soup’s flavors.

Common Mistakes to Avoid

Making Roasted Butternut Squash and Red Pepper Soup can be simple and satisfying, but there are common pitfalls to watch for.

• Skipping the roasting step: Roasting enhances the flavors of the squash and peppers. Always roast them until tender and slightly charred for the best taste.
• Not seasoning enough: Under-seasoned soup can be bland. Be sure to taste as you go, adding salt and pepper gradually.
• Overlooking the blending process: A smooth texture is key to a great soup. Blend slowly and add stock if needed to achieve your desired consistency.
• Forgetting to prep ingredients uniformly: Cutting vegetables into different sizes can lead to uneven cooking. Aim for even-sized pieces for consistent roasting.
• Neglecting garnishes: Toppings like yogurt and pumpkin seeds add flavor and texture. Don’t skip them; they elevate your soup!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The soup will stay fresh for 3-4 days in the refrigerator.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or bags. It 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 in a covered dish until warmed through.
• Microwave: Heat in short bursts, stirring in between, until hot.
• Stovetop: Heat over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Roasted Butternut Squash and Red Pepper Soup.

Can I use other types of squash?

Yes, you can substitute butternut squash with other types like acorn or pumpkin for a different flavor profile.

How do I make this soup vegan?

To make it vegan, simply use vegetable stock instead of chicken stock, and omit any dairy-based garnishes.

What can I serve with Roasted Butternut Squash and Red Pepper Soup?

This soup pairs wonderfully with crusty bread or cheesy toasts for dipping.

Can I add more spices to enhance the flavor?

Absolutely! Feel free to experiment with additional spices like curry powder or coriander to suit your taste.

Final Thoughts

This Roasted Butternut Squash and Red Pepper Soup is not only delicious but also versatile. Its rich flavors make it perfect for chilly days, while its easy preparation allows customization with various spices or toppings. Give it a try, and enjoy a warm bowl of comfort!

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Roasted Butternut Squash and Red Pepper Soup

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• Author: Amelia
• Total Time: 1 hour
• Yield: Serves 4

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Description

Discover the comforting warmth of Roasted Butternut Squash and Red Pepper Soup, a delightful blend of flavors perfect for chilly days. This vibrant soup combines the natural sweetness of roasted butternut squash and red peppers with aromatic spices and hearty red lentils, creating a creamy dish that’s both nutritious and satisfying. Ideal for lunch or dinner gatherings, it’s not only quick to prepare but also versatile enough to pair with crusty bread or cheesy toasts. Enjoy a bowl of this colorful soup that feels like a warm hug—perfect for any season.

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Ingredients

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

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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 half the olive oil, chili flakes, salt, and pepper on the baking sheet. Roast for 25–30 minutes until tender.
3. In a large saucepan over medium heat, sauté onion in remaining olive oil until softened. Add garlic and spices; stir until fragrant.
4. Stir in red lentils and pour in stock; bring to a boil.
5. Add the roasted vegetables to the pot and simmer for 15 minutes until lentils are soft.
6. Blend the soup until smooth; adjust seasoning as needed before serving hot.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 5g
• Sodium: 400mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 0mg