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Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup
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Warm up with our Roasted Butternut Squash and Red Pepper Soup, a comforting blend of roasted vegetables that delivers rich, sweet flavors in every spoonful. Perfect for chilly days, this quick and easy recipe highlights the natural sweetness of butternut squash and red peppers through roasting, creating a velvety texture that’s satisfying and nutritious. Whether enjoyed as a main dish or starter, it’s also a fantastic option for meal prep—simply make a big batch and freeze for later. Delight your taste buds with this wholesome soup that pairs beautifully with crusty bread or cheesy toasts.

Ingredients

Scale
  • 2 cups peeled and diced butternut squash
  • 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

Instructions

  1. Preheat oven to 200°C/400°F; line a baking sheet with parchment paper.
  2. Toss butternut squash and red peppers with olive oil, chilli 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 olive oil until golden; add garlic and spices, cooking briefly until fragrant.
  4. Stir in red lentils and pour in stock; bring to a boil.
  5. Add roasted vegetables to the pot; simmer for about 15 minutes until lentils are soft.
  6. Blend until smooth; adjust seasoning if needed. Serve hot.

Nutrition

Find it online: https://avaflavors.com/roasted-butternut-squash-and-red-pepper-soup/

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