Delicious Roasted Butternut Squash and Red Pepper Soup

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Why you'll love this recipe

Satisfying - thickened with veggies and red lentils, this butternut squash soup has plenty of fibre and protein that will completely satisfy you. Get Recipe

INGREDIENTS

– Butternut Squash – Red Peppers – Olive Oil Full Ingredients

Add the butternut squash and chopped red peppers to a parchment lined baking sheet. Sprinkle with chilli flakes, salt and pepper and olive oil and toss together.

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Roast the vegetables in a preheated oven at 180oC/350oF for 25-30 minutes until tender and charred/caramelized at the edges.

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Heat a dutch oven or large pan over a medium high heat. Once hot, add 1 tablespoon olive oil and the diced onion. Sauté for 5 minutes until softened and golden at the edges.

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