Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is a comforting dish perfect for chilly days. The unique flavors come from roasting the vegetables, which adds depth to the soup. It’s quick to prepare and versatile enough for various occasions, whether it’s a cozy dinner or a gathering with friends. This soup not only warms you up but also delights your taste buds with its rich flavors.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, this recipe comes together quickly.
• Packed with Flavor: Roasting brings out the natural sweetness of butternut squash and red peppers.
• Healthy Ingredients: Rich in vitamins and fiber, this soup is a nutritious option.
• Versatile Serving Options: Enjoy it as a main dish or a starter, and pair it with cheesy toasts or crusty bread.
• Perfect for Meal Prep: Make a big batch ahead of time; it freezes well for later enjoyment.

Tools and Preparation

To ensure your cooking experience is smooth, gather all necessary tools before you start. Having everything prepared will make the process efficient and enjoyable.

Essential Tools and Equipment

• Blender
• Baking sheet
• Parchment paper
• Large saucepan
• Wooden spoon

Importance of Each Tool

• Blender: Essential for achieving that creamy, smooth texture in your soup without lumps.
• Baking sheet: Ensures even roasting of vegetables, helping them caramelize perfectly.
• Large saucepan: Ideal for combining all ingredients while providing enough space to stir without spills.

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Ingredients

This butternut squash and red pepper soup is perfect for making on chilly days. It’s quick and easy to make and packed full of flavor as the vegetables are roasted before adding the stock.

For the Soup

• 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 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

For Serving

• Greek yogurt
• Pumpkin seeds
• Fresh thyme leaves
• 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, then sprinkle with chilli flakes, kosher salt, and freshly ground black pepper.
• Toss everything together by hand until well coated.
• Roast in the preheated oven for 25–30 minutes until tender and slightly charred at the edges.

Step 3: Sauté Onions and Garlic

While the vegetables are roasting:
* Place a large saucepan over medium-high heat.
* Add olive oil and finely diced onion; sauté for about 5 minutes until softened and golden at the edges.

Step 4: Add Spices

Add crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme. Cook while stirring for about 30 seconds until fragrant.

Step 5: Add Lentils and Stock

• Stir in red lentils until coated in onions and spices.
• Pour in chicken or vegetable stock along with sea salt, bringing the mixture to a boil.

Step 6: Combine Ingredients

Reduce heat to low and add roasted vegetables. Let it simmer for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer everything into a blender. Cover with a tea towel to avoid splashes:
* Start blending slowly, gradually increasing speed until smooth.
* If you prefer a thinner soup, add more stock as needed.

Step 8: Final Touches

Taste your soup; add more 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 delicious Roasted Butternut Squash and Red Pepper Soup is a comforting dish that can be served in various ways to enhance its flavor and presentation. Here are some creative serving suggestions to elevate your soup experience.

Top with Fresh Ingredients

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

Pair with Bread

• Cheesy Toasts: Serve with warm cheesy toasts for dipping, enhancing the meal’s heartiness.
• Crusty Baguette: A slice of crusty baguette is perfect for soaking up the soup.

Add Some Spice

• Chilli Flakes: For those who enjoy heat, a pinch of chilli flakes can bring an exciting kick.
• Hot Sauce: Drizzle your favorite hot sauce on top for extra flavor.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To make the best Roasted Butternut Squash and Red Pepper Soup, follow these simple tips that will enhance flavor and texture.

• Bold Roasting: Roast the vegetables until they are caramelized. This intensifies their flavors.
• Blend Smoothly: Ensure you blend the soup thoroughly for a velvety texture. Gradually increase blender speed to avoid splashes.
• Taste Balance: Always taste before serving. Adjust salt or pepper as needed for balance.
• Stock Quality: Use high-quality chicken or vegetable stock for richer flavor. Homemade stock is best!
• Storage Tips: Store leftovers in an airtight container in the fridge. Reheat gently on the stove for optimal taste.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Complementing your Roasted Butternut Squash and Red Pepper Soup with tasty side dishes can create a well-rounded meal. Here are some fantastic options:

1. Garlic Bread: Crispy garlic bread pairs perfectly, making it great for dipping into your soup.
2. Simple Green Salad: A fresh green salad with lemon vinaigrette adds brightness to your meal.
3. Stuffed Peppers: Stuffed bell peppers filled with grains or legumes offer heartiness alongside the soup.
4. Quinoa Salad: A chilled quinoa salad with veggies provides a nutritious addition that contrasts nicely with the warm soup.
5. Roasted Vegetables: Serve additional roasted seasonal vegetables for a colorful, healthy side.
6. Pita Chips: Crunchy pita chips add fun texture and are excellent for scooping up soup!

Common Mistakes to Avoid

When making Roasted Butternut Squash and Red Pepper Soup, avoid these common pitfalls to ensure your soup is delicious and satisfying.

• Overcooking the Vegetables: Roasting for too long can cause the vegetables to burn. Keep an eye on them and remove them when they’re tender with a slight char.
• Skipping the Roasting Step: Failing to roast the butternut squash and red peppers can result in a bland soup. The roasting process enhances their natural sweetness and flavor, so don’t skip it!
• Not Blending Properly: A chunky soup may not provide the creamy texture you desire. Make sure to blend until smooth, adding stock as needed for your preferred consistency.
• Ignoring Seasoning Adjustments: Tasting is crucial! Always check seasoning before serving. You may need extra salt or pepper to enhance flavors.
• Using Cold Stock: Adding cold stock can lower the temperature of your soup. Warm your stock before adding it to maintain a consistent cooking temperature.

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Storage & Reheating Instructions

Refrigerator Storage

• Store the soup in an airtight container.
• It will last up to 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, leaving space for expansion.
• The soup can be frozen for up to 3 months.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat to 180°C/350°F, place soup in an oven-safe dish covered with foil, and heat for about 20-25 minutes until warm.
• Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each until heated through.
• Stovetop: Pour the soup into a saucepan over medium heat, stirring frequently until hot, about 5-10 minutes.

Frequently Asked Questions

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

Can I use other vegetables in this soup?

Yes! Feel free to experiment with other vegetables like carrots or sweet potatoes for added flavor.

How can I make this soup vegan?

Simply use vegetable stock instead of chicken stock and omit any dairy toppings like yogurt.

What type of lentils should I use?

Red lentils are recommended as they cook quickly and break down well for a smooth texture.

Can I make this ahead of time?

Absolutely! This soup reheats beautifully, making it perfect for meal prep or serving guests.

Final Thoughts

Roasted Butternut Squash and Red Pepper Soup is a delightful choice for chilly days. Its rich flavors and creamy texture make it incredibly appealing. Feel free to customize it by adding spices or garnishes like fresh herbs or nuts. Give this recipe a try—you’ll love how versatile it is!