Smoky Roasted Butternut Squash and Red Pepper Soup
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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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.