Description
Roasted Butternut Squash and Red Pepper Soup is the epitome of comfort food, especially on chilly days. This vibrant, creamy soup combines the natural sweetness of roasted butternut squash with the smoky flavor of red peppers, creating a delightful blend that warms both the body and soul. Packed with nutrients from fresh ingredients and red lentils, this soup is not only easy to make but also versatile enough to suit any meal occasion—be it a light lunch, cozy dinner, or elegant appetizer for gatherings. Top it off with Greek yogurt and pumpkin seeds for added creaminess and crunch, making every spoonful an enjoyable experience.
Ingredients
Scale
- 2 cups peeled and diced butternut squash
- 3 pointed red peppers
- 1 tablespoon olive oil
- ¼ teaspoon chilli flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 yellow onion
- 2 garlic cloves
- 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
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Toss diced butternut squash and chopped red peppers with olive oil, chili flakes, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender.
- In a large saucepan over medium heat, sauté diced onion in olive oil until golden (about 5 minutes). Add crushed garlic and spices; cook for 30 seconds.
- Stir in red lentils and stock; bring to a boil before adding roasted vegetables. Simmer for 15 minutes until lentils are soft.
- Blend mixture until smooth, adjusting consistency with additional stock if needed. Season to taste.
- Serve hot, garnished with Greek yogurt and pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg