Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is a delightful dish perfect for chilly days. With its rich, smoky flavor and creamy texture, this soup is ideal for cozy dinners or a light lunch. The roasting process enhances the natural sweetness of the butternut squash and red peppers, making it a standout recipe that’s quick to prepare. Enjoy it as a comforting meal that warms you from the inside out or serve it at gatherings to impress your guests.

Why You’ll Love This Recipe

• Easy to Make: This soup can be prepared in just 60 minutes, making it perfect for busy weeknights.
• Packed with Flavor: Roasting the vegetables brings out their natural sweetness and adds depth to the soup.
• Nutritious Ingredients: With butternut squash, red peppers, and lentils, this soup is loaded with vitamins and minerals.
• Versatile Serving Options: Serve it with cheesy toasts or top it with yogurt and seeds for added texture.
• Freezer Friendly: Make a big batch and freeze portions for easy meals later on!

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essential items you’ll need for this recipe:

Essential Tools and Equipment

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

Importance of Each Tool

• Blender: Essential for achieving a smooth consistency in your soup, blending all the flavors perfectly together.
• Baking Sheet: Ideal for roasting the vegetables evenly, allowing them to caramelize beautifully.
• Large Saucepan: Provides enough space to sauté onions and cook lentils without crowding.

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 Base

• 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

For Cooking the Soup

• 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

For Garnishing

• 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.

Step 2: Roast Vegetables

Add the diced butternut squash and chopped red peppers to the baking sheet.
* Drizzle with olive oil.
* Sprinkle with chilli flakes, salt, and pepper.
Toss everything together using your hands to ensure even coating. Roast in the oven for 25-30 minutes until tender with slightly charred edges.

Step 3: Sauté Onions

While vegetables roast, heat a large saucepan over medium-high heat.
Add olive oil followed by finely diced onions.
Cook for about 5 minutes until softened and golden at the edges.

Step 4: Add Garlic and Spices

Stir in crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme.
Cook while stirring for an additional 30 seconds until fragrant.

Step 5: Combine Lentils and Stock

Add red lentils into the pot. Stir well to coat them in onion-spice mixture.
Pour in chicken or vegetable stock along with sea salt. Bring everything to a boil.

Step 6: Simmer with Roasted Vegetables

Reduce heat to low so that it simmers gently.
Add roasted vegetables from the baking sheet into the pot. Let simmer for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer mixture into a blender. Blend until smooth while covering lid with a tea towel to prevent splashes. Adjust thickness by adding more stock if desired.

Step 8: Final Touches

Taste your soup; add more salt or pepper according to preference. Serve topped with Greek yogurt, pumpkin seeds, or fresh thyme leaves. Don’t forget those delicious cheesy toasts on the side!

How to Serve Roasted Butternut Squash and Red Pepper Soup

This roasted butternut squash and red pepper soup is not only delicious but also versatile. Here are some creative serving suggestions to elevate your meal experience.

With Crusty Bread

• Enjoy the soup with a slice of crusty bread for dipping. This adds a delightful texture and helps soak up the rich flavors.

Topped with Yogurt

• A dollop of Greek yogurt on top of each bowl brings creaminess and a tangy contrast, enhancing the overall taste.

Garnished with Pumpkin Seeds

• Sprinkle pumpkin seeds over the soup for added crunch and a nutty flavor that complements the sweetness of the squash.

Accompanied by Cheesy Toasts

• Serve with cheesy toasts on the side for a comforting pairing. These can be easily made by topping bread with cheese and broiling until bubbly.

Fresh Herbs

• Adding fresh thyme leaves as a garnish brightens the dish. The herbal notes enhance the flavors beautifully.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To make your roasted butternut squash and red pepper soup even better, consider these expert tips.

• Use fresh ingredients: Fresh vegetables will provide more vibrant flavors compared to frozen or canned options.
• Adjust spice levels: Feel free to increase or decrease chili flakes according to your heat preference.
• Blend thoroughly: Ensure that you blend the soup until completely smooth for a velvety texture.
• Experiment with toppings: Try adding different toppings like toasted nuts or croutons for variety.
• Serve warm: Make sure the soup is served at an optimal temperature, as this enhances its flavors.
• Store properly: If you have leftovers, store in an airtight container in the fridge for up to three days.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing sides with your roasted butternut squash and red pepper soup can create a well-rounded meal. Here are some great options.

1. Garlic Bread
   A classic choice, garlic bread complements the soup’s flavors while providing a crunchy texture.
2. Mixed Green Salad
   A light salad with mixed greens offers freshness and balances out the richness of the soup.
3. Quinoa Salad
   A nutritious quinoa salad adds protein and fiber, making it a filling side dish.
4. Stuffed Peppers
   Stuffed bell peppers filled with rice and herbs make for a hearty accompaniment that pairs wonderfully with the soup.
5. Roasted Vegetables
   Seasonal roasted vegetables will enhance the theme of using fresh produce in your meal.
6. Savory Scones
   Cheddar or herb scones can add an exciting twist that pairs well with soups and stews.
7. Vegetable Fritters
   Crispy vegetable fritters bring texture and flavor, making them an excellent side option.
8. Baked Potatoes
   A simple baked potato topped with sour cream or yogurt makes for a comforting addition to complement your soup.

Common Mistakes to Avoid

When making Roasted Butternut Squash and Red Pepper Soup, it’s easy to overlook some details. Here are common mistakes to avoid for a perfect soup.

• Overcooking Vegetables: Roasting vegetables too long can make them mushy. Keep an eye on them and remove them from the oven when they’re tender and slightly charred.
• Skipping the Seasoning: Not seasoning the soup properly can lead to bland flavors. Always taste as you go and adjust the salt, pepper, and spices to your liking.
• Using Cold Stock: Adding cold stock can slow down cooking. Always heat your stock slightly before adding it to the pot for quicker results.
• Not Blending Thoroughly: Failing to blend the soup long enough may leave it chunky. Blend until smooth for the best texture.
• Ignoring Garnishes: Skipping toppings like yogurt or pumpkin seeds removes a layer of flavor and texture. Don’t forget these delicious additions!

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 5 days.
• Allow the soup to cool completely before sealing.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Freeze in freezer-safe containers for up to 3 months.
• Leave space at the top of containers for expansion.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat your oven to 180°C/350°F, transfer soup to an oven-safe dish, cover, and heat for about 20-25 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes until hot, stirring in between.
• Stovetop: Pour into a saucepan over medium heat, stirring occasionally for about 5-10 minutes until heated through.

Frequently Asked Questions

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

Can I use other vegetables in this soup?

You can definitely customize this soup by adding other roasted vegetables like carrots or sweet potatoes for added flavor.

How do I thicken my Roasted Butternut Squash and Red Pepper Soup?

If you want a thicker consistency, blend in more red lentils or reduce the amount of stock used during cooking.

Is this soup vegan-friendly?

Yes, if you opt for vegetable stock instead of chicken stock, this recipe remains vegan while still being delicious.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day after flavors have melded together. Just store it properly as mentioned above.

Final Thoughts

Roasted Butternut Squash and Red Pepper Soup is a comforting dish perfect for chilly days. Its rich flavors make it versatile; feel free to customize with your favorite toppings or spices. Enjoy this nourishing bowl any time you crave warmth!