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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 delightful Roasted Butternut Squash and Red Pepper Soup, the perfect dish for chilly days. This creamy soup combines the natural sweetness of roasted butternut squash and red peppers with a hint of spice, creating a comforting meal that’s quick to prepare. In just under an hour, you can whip up this nutritious dish that’s ideal for cozy dinners or light lunches. Top it off with tangy yogurt and crunchy pumpkin seeds for added texture, or enjoy it with crusty bread for dipping. Whether you’re serving it at gatherings or savoring a bowl on your own, this soup is sure to impress!

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 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
  • Pumpkin seeds
  • Fresh thyme leaves
  • Cheesy toasts

Instructions

  1. Preheat your oven to 200°C/400°F and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and chopped red peppers in olive oil, chili flakes, salt, and pepper. Roast for 25-30 minutes until tender.
  3. In a large saucepan over medium-high heat, sauté diced onions in olive oil until softened. Stir in crushed garlic and spices; cook until fragrant.
  4. Add red lentils, followed by stock; bring to a boil. Reduce heat and let simmer gently before incorporating the roasted vegetables.
  5. Blend the mixture until smooth and adjust seasoning as needed.
  6. Serve topped with Greek yogurt and pumpkin seeds.

Nutrition

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