Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is a delightful dish perfect for chilly days. It’s quick to prepare, bursting with flavor, and showcases the rich sweetness of roasted vegetables. This soup is great for cozy dinners, meal prep, or even as an elegant starter for gatherings. With its vibrant color and hearty texture, it’s sure to impress!

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, this soup comes together quickly, making it perfect for busy weeknights.
• Packed with Flavor: Roasting the butternut squash and red peppers intensifies their natural sweetness, creating a rich and flavorful base for the soup.
• Versatile Dish: Enjoy it as a light lunch, a comforting dinner, or even as an appetizer for special occasions. It pairs well with various breads and toppings.
• Nutritious Ingredients: Loaded with vitamins and fiber from the butternut squash and lentils, this soup is not only delicious but also good for you!
• Customizable Toppings: Top with Greek yogurt for creaminess or pumpkin seeds for crunch; feel free to get creative!

Tools and Preparation

To make your cooking experience smooth and enjoyable, having the right tools on hand is essential.

Essential Tools and Equipment

• Blender
• Baking sheet
• Large saucepan
• Parchment paper
• Knife

Importance of Each Tool

• Blender: Essential for achieving that smooth texture of the soup. A high-speed blender will give you the best results.
• Baking sheet: Ideal for roasting your vegetables evenly without overcrowding them.
• Large saucepan: Necessary for cooking the lentils and combining all ingredients; a heavy-bottomed one ensures even heating.

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 the Seasoning and Lentils

• 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, salt, and pepper. Toss everything together until well coated. Roast in the preheated oven for 25-30 minutes until tender with slightly charred edges.

Step 3: Sauté Aromatics

While the vegetables roast, place a large saucepan over medium-high heat. Add olive oil along with finely diced onion. Sauté for about 5 minutes until softened and golden at the edges.

Step 4: Add Garlic & Spices

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

Step 5: Incorporate Lentils & Stock

Add red lentils into the pot, stirring well to combine them with onions and spices. Pour in chicken or vegetable stock along with sea salt; bring this mixture to a boil.

Step 6: Combine Roasted Vegetables

Once boiling, reduce heat to a simmer. Add your roasted vegetables into the pot. Continue simmering for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer everything into a blender. Cover the top with a tea towel to avoid splashes as you start blending slowly; increase speed until completely smooth. If you prefer a thinner soup consistency, add more stock here.

Step 8: Season & Serve

Taste your soup; add more salt or pepper if needed. Serve hot topped with Greek yogurt and pumpkin seeds if desired. Check notes below for instructions on making cheesy toasts perfect for dipping!

How to Serve Roasted Butternut Squash and Red Pepper Soup

Serving Roasted Butternut Squash and Red Pepper Soup can elevate your dining experience. This comforting soup pairs well with various toppings and side dishes, enhancing its rich flavors.

Toppings

• Greek Yogurt: A dollop of Greek yogurt adds creaminess and a slight tang that complements the soup’s sweetness.
• Pumpkin Seeds: Toasted pumpkin seeds provide a crunchy texture and nutty flavor, making each spoonful delightful.
• Fresh Thyme Leaves: A sprinkle of fresh thyme leaves adds a burst of herbal freshness, balancing the roasted flavors.

Bread Options

• Cheesy Toasts: Serve with cheesy toasts for a satisfying crunch and cheesy goodness. They are perfect for dipping!
• Crusty Bread: A slice of warm crusty bread can soak up the soup, providing a hearty accompaniment.
• Garlic Bread: The garlic flavor in the bread will pair beautifully with the smoky spices in the soup.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

Perfecting your Roasted Butternut Squash and Red Pepper Soup is all about technique and quality ingredients. Here are some tips to enhance your cooking process.

• Use Fresh Ingredients: Fresh butternut squash and peppers will make your soup taste vibrant and flavorful.
• Roast Until Charred: Ensure the vegetables are slightly charred for deeper flavor. This caramelization enhances the overall taste profile.
• Blend Smoothly: For a creamy texture, blend the soup thoroughly. Adding extra stock can help achieve your desired consistency.
• Adjust Seasoning: Always taste before serving. Adjust salt, pepper, or spices according to your preferences for optimal flavor.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing side dishes with your Roasted Butternut Squash and Red Pepper Soup can create a well-rounded meal. Here are some great options to consider.

1. Mixed Green Salad: A light salad with mixed greens, nuts, and a citrus dressing balances the richness of the soup.
2. Grilled Cheese Sandwich: The gooey goodness of a grilled cheese is comforting alongside the smooth soup; opt for whole grain bread for added texture.
3. Vegetable Crudités: Fresh raw vegetables served with hummus offer a crisp contrast to the warmth of the soup.
4. Stuffed Peppers: Baked stuffed peppers filled with quinoa or rice provide an earthy complement to the sweet flavors in your soup.
5. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs are an excellent side, adding heartiness to your meal.
6. Savory Scones: Cheese or herb scones add a delightful touch; their crumbly texture contrasts nicely with the smoothness of the soup.
7. Steamed Broccoli: Lightly steamed broccoli offers nutrients without overpowering the main dish.
8. Quinoa Salad: A refreshing quinoa salad loaded with veggies can lighten up your meal while adding protein content.

Common Mistakes to Avoid

Making Roasted Butternut Squash and Red Pepper Soup can be straightforward, but there are common pitfalls that can affect the taste and texture. Here are some mistakes to watch out for:

• Ignoring vegetable size: Not chopping your vegetables into uniform sizes can lead to uneven cooking. Aim for ½ inch dice for even roasting and blending.
• Overcrowding the baking sheet: Placing too many vegetables on your baking sheet can cause them to steam instead of roast. Spread them out for better caramelization.
• Skipping the seasoning: Failing to season your soup properly can result in bland flavors. Be generous with spices like smoked paprika and cumin for depth.
• Not blending thoroughly: Leaving chunks in the soup can affect its creaminess. Blend until completely smooth, adding stock if needed to reach desired consistency.
• Neglecting garnishes: Skipping toppings like yogurt or pumpkin seeds can make your soup feel incomplete. These add flavor, texture, and visual appeal.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 5 days.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Use freezer-safe containers or bags.
• 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, cover with foil, and heat for about 20 minutes.
• Microwave: Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute increments until warm.
• Stovetop: Transfer soup to a saucepan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about Roasted Butternut Squash and Red Pepper Soup:

What makes Roasted Butternut Squash and Red Pepper Soup creamy?

The creaminess comes from blending the roasted butternut squash with red peppers and the addition of red lentils, which naturally thicken the soup.

Can I customize my Roasted Butternut Squash and Red Pepper Soup?

Absolutely! You can add different spices, incorporate other vegetables like carrots or sweet potatoes, or top it with nuts or seeds for added texture.

How long does it take to make Roasted Butternut Squash and Red Pepper Soup?

The total time is about 60 minutes, including prep time of 15 minutes and cook time of 45 minutes.

Is Roasted Butternut Squash and Red Pepper Soup healthy?

Yes! This soup is packed with nutrients from the vegetables and lentils while being low in calories. It’s perfect for a healthy meal option.

Final Thoughts

Roasted Butternut Squash and Red Pepper Soup is not only delicious but also versatile. It’s perfect for chilly days or as a light meal any time of year. Feel free to customize it by adding your favorite herbs or spices. Give this recipe a try; you won’t be disappointed!