Roasted Butternut Squash and Red Pepper Soup

A bowl of butternut squash and red pepper soup with yogurt and pumpkin seeds on top with a spoon.

5 from 12 votes

Roasted Butternut Squash and Red Pepper Soup

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.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: British

Servings:

Calories: 297kcal

Author: Sasha Hooper

Equipment

Ingredients

Roasted butternut squash and red pepper

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 soup

1 tablespoon olive oil
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

To garnish the soup

Greek yogurt
Pumpkin seeds
Fresh thyme leaves
Cheesy toasts see recipe notes

US Customary - Metric

Instructions

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. Drizzle with the olive oil and sprinkle with the chilli flakes, 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.
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
Whilst the vegetables are roasting, place a large saucepan over medium high heat. Once hot, add in the olive oil and onion and sauté for 5 minutes or until softened and golden at the edges.
1 yellow onion, 1 tablespoon olive oil
Add the garlic and spices and continue to cook, stirring, for 30 seconds.
2 garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon onion powder, ¼ teaspoon dried thyme
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 salt and bring to the boil.
½ cup red lentils, 3 cups chicken or vegetable stock, ¼ teaspoon sea salt
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. This is the place to add more stock if you want a thinner soup.
Taste and adding more salt or pepper if desired. Serve topped with a little yogurt and pumpkin seeds, if liked. See notes section below for suggested instructions on how to make some tasty little cheesy toasts for dipping.
Greek yogurt, Pumpkin seeds, Fresh thyme leaves, Cheesy toasts

Notes

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.
To make vegan, use vegetable stock and coconut milk for garnish.
Depending on the salt levels in your chosen stock, taste and adjust salt levels in the soup accordingly.

Nutrition