This Smoky Roasted Butternut Squash Red Pepper Soup is perfect for making on chilly days. It’s quick and easy to make and packed full of flavour as the vegetables are roasted before adding the stock.
It’s officially soup season! That’s right, it’s consistently cold and often wet outside now (at least where I am!) and that means that I’m all about making the cosiest soups right now. And serving bowlfuls of said cosy soup with little cheesy toasts – yes, we’re all for living our best food lives around here.
I’ve had a tricky relationship with winter squash. For the longest time, I couldn’t bear to eat it. It was too sweet for me and I just didn’t get it when people raved about their undying love for it. But a couple of years ago, I decided I wanted to give it another go because all the little squashes in the supermarket just looked so cute. And guess what? I have legitimately become that person who raves about their undying love for squash. So there you go. I hope that that means that you feel you can trust me when I say that this smoky roasted butternut squash red pepper soup is amazing? Because I wouldn’t lie to you about such things!
The key to enjoying squash, for me, is in how you cook it. Here, we’re roasting it with some red pointed peppers (sometimes known as romano peppers) until it’s soft and slightly charred and totally delicious. You can absolutely use regular red bell peppers for this soup but if you can find them, I’d recommend you snap up some of the pointed ones because they have SO much more flavour than bell peppers. They’re a little more expensive, but really worth it if you can get them. I like to add a good pinch of chilli flakes (my current favourite is Aleppo pepper, also known as pul biber) to the vegetables as they roast to add a little warmth to the soup too.
What ingredients do I need to make roasted butternut squash and red pepper soup?
In addition to the main vegetables, you’ll need just a few basic ingredients to make this soup:
- butternut squash – you can also use your favourite seasonal squash. Red kuri, acorn and kabocha all work really well.
- pointed red peppers – also known as romano peppers, these are sweet and flavoursome.
- chilli flakes – often known as red pepper flakes in the US. Use the regular ones or try a different variety such as Aleppo pepper, chile de arbol for more heat or you could even use ancho or chipotle to amp up the smokiness of this soup.
- onions and garlic – these essentials form the base of this soup.
- ground spices – we’re using a little smoked paprika for smokiness, plus ground cumin, onion powder and dried thyme for extra warmth and depth.
- red lentils – these little lentils cook quickly without needing to soak them beforehand. They help to thicken the soup, whilst also adding some protein and making it more filling.
- stock – you can use chicken or vegetable depending on your preferences. Use a vegan vegetable stock to make this soup vegan.
Whilst the vegetables are roasting in the oven, saute some finely diced onions until softened, before adding in some garlic and the spices. Stir in the red lentils, pour in the stock and bring everything up to a simmer. Add the roasted veggies and then simmer until everything is tender.
To get the soup nice and smooth, I like to blend it in my high speed blender. If you don’t have an upright blender you could use a hand-held stick blender instead. The end result is a beautifully silky smooth soup that’s warming and just perfect for when it’s blustery outside. My kind of autumn comfort food and soon to be yours too!
I hope you love this smoky roasted butternut squash and red pepper soup! If you make it, be sure to leave a comment, rate the recipe and tag me on Instagram! I love to see your creations!
And if you’re looking for more soup ideas, why not try one of my other recipes:
Smoky Roasted Butternut Squash and Red Pepper Soup
- 2 cups diced butternut squash 1/2 inch dice
- 3 pointed red peppers roughly chopped
- 1/4 teaspoon chilli flakes
- 2 tablespoons olive oil divided
- 1 onion finely diced
- 2 garlic cloves crushed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 cup red lentils
- 3 cups chicken or vegetable stock (750ml)
- salt and pepper to taste
- Greek yoghurt for garnish
- fresh thyme leaves for garnish
- Preheat oven to 200°C/400°F. Line a baking sheet with parchment paper.
- Add the diced butternut squash and the chopped red peppers to the baking sheet. Sprinkle with the chilli flakes, drizzle with 1 tablespoon of the oil and add a good pinch of salt and pepper. Toss with your hands to coat. Roast in the preheated oven for 25-30 minutes until everything is tender and a little charred at the edges.
- Whilst the vegetables are roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium high heat. Once hot, add in the onion and saute for 5 minutes or until softened.
- Add the garlic and spices and continue to cook, stirring, for 30 seconds.
- Add the red lentils to the pot and give them a good stir to coat in the onions and spices. Next, pour in the stock and bring to the boil.
- Reduce the heat to a simmer and add the roasted vegetables. Continue to simmer for 15 minutes until the lentils are soft.
- Carefully transfer everything into a blender and blend until smooth. Take care to cover the top of the blender with a tea towel to avoid any splashes and start blending slowly, gradually increasing the speed until smooth.
- Season to taste and serve topped with a little yoghurt and thyme leaves, if liked. See notes section below for suggested instructions on how to make some tasty little cheesy toasts for dipping.
- Use your favourite variety of squash – red kuri, acorn and kabocha all work well. Some varieties of squash cook a little quicker, so start checking at 20 minutes.
- If you can’t get hold of red pointed peppers, use red bell peppers instead.
- If you don’t have an upright blender, you can use a hand-held stick blender.
- This recipe makes about 1.2 litres or 5 cups of soup, which equates to about 3 full servings or 4 smaller ones.
- Delicious served with some smoky cheesy toasts – lightly toast some slices of baguette and top with grated cheddar cheese, a sprinkle of smoked paprika and a few thyme leaves. Place under the grill/broiler for a minute or two until melted and golden.