Delicious Roasted Butternut Squash and Red Pepper Soup

Roasted butternut squash and red pepper soup is all we're thinking about this fall. It’s easy to make and full of flavor from the roasted butternut squash, peppers and spices.

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.


– Butternut Squash – Red Peppers – Olive Oil

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.


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


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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