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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 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.
- In a large saucepan over medium heat, sauté onion in remaining olive oil until softened. Add garlic and spices; stir until fragrant.
- Stir in red lentils and pour in stock; bring to a boil.
- Add the roasted vegetables to the pot and simmer for 15 minutes until lentils are soft.
- 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