Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is the perfect dish for chilly days, bringing warmth and comfort to your table. With its vibrant flavors and hearty texture, this soup is not only quick to prepare but also a fantastic way to enjoy seasonal produce. The roasting process enhances the natural sweetness of the butternut squash and red peppers, creating a rich and satisfying meal that’s suitable for various occasions—from cozy family dinners to gatherings with friends.

Why You’ll Love This Recipe

• Flavor-packed: Roasting the vegetables intensifies their flavor, giving the soup a deliciously rich profile.
• Easy to make: With simple ingredients and straightforward steps, this recipe is perfect for cooks of all levels.
• Healthy choice: Packed with nutrients from lentils and veggies, this soup is both filling and nutritious.
• Versatile serving options: Enjoy it as a starter or pair it with crusty bread or cheesy toasts for a complete meal.
• Perfect for meal prep: Make a big batch ahead of time and store leftovers in the fridge or freezer for easy meals later.

Tools and Preparation

Before diving into cooking, it’s essential to gather your tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Blender
• Baking sheet
• Parchment paper
• Large saucepan
• Wooden spoon

Importance of Each Tool

• Blender: A good blender ensures your soup achieves a smooth consistency, blending all ingredients seamlessly.
• Baking sheet: Provides ample space for roasting vegetables evenly without overcrowding.
• Large saucepan: Allows you to cook all ingredients together while ensuring even heat distribution.

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Ingredients

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.

For the Soup

• 2 cups peeled and diced butternut squash (½ inch dice)
• 3 pointed red peppers (roughly chopped)
• 1 tablespoon olive oil
• ¼ teaspoon chili flakes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 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

For Serving

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

How to Make Roasted Butternut Squash and Red Pepper Soup

Step 1: Preheat the Oven

Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Roast the Vegetables

Add the diced butternut squash and chopped red peppers to the prepared baking sheet. Drizzle with olive oil, sprinkle with chili flakes, kosher salt, and black pepper. Toss everything with your hands until well-coated. Roast in the oven for 25-30 minutes until tender with slightly charred edges.

Step 3: Sauté the Aromatics

While the vegetables roast, place a large saucepan over medium-high heat. Once hot, add olive oil followed by finely diced onion. Sauté for about 5 minutes until softened and golden at the edges.

Step 4: Add Garlic and Spices

Stir in crushed garlic along with smoked paprika, ground cumin, onion powder, and dried thyme. Cook for an additional 30 seconds to release their flavors.

Step 5: Incorporate Lentils

Add red lentils to the pot, stirring well to coat them in onions and spices. Next, pour in chicken or vegetable stock along with sea salt. Bring everything to a boil.

Step 6: Simmer Together

Reduce heat to a simmer; add roasted vegetables from the oven into the pot. Let it simmer for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer all contents into a blender. Cover with a tea towel to avoid splashes while blending slowly at first before increasing speed until smooth. If you prefer a thinner soup, add more stock as needed.

Step 8: Final Touches

Taste your soup and adjust seasoning if necessary by adding more salt or pepper. Serve topped with Greek yogurt, pumpkin seeds, fresh thyme leaves, if desired. Don’t forget those cheesy toasts on the side!

How to Serve Roasted Butternut Squash and Red Pepper Soup

This roasted butternut squash and red pepper soup is not just delicious but also versatile when it comes to serving. You can elevate the experience with various toppings and accompaniments that bring out the flavors of the soup.

Toppings

• Greek Yogurt: A dollop of Greek yogurt adds creaminess and a tangy flavor, balancing the sweetness of the squash.
• Pumpkin Seeds: Toasted pumpkin seeds add a delightful crunch and nutty flavor, enhancing the overall texture.
• Fresh Thyme Leaves: A sprinkle of fresh thyme leaves brings a burst of aromatic freshness that complements the roasted vegetables.

Accompaniments

• Cheesy Toasts: Serve alongside cheesy toasts for a satisfying crunch. These toasts are perfect for dipping into the soup.
• Crusty Bread: A slice of fresh crusty bread is great for soaking up every drop of this creamy soup.
• Mixed Green Salad: A light salad with mixed greens and a vinaigrette can offer a refreshing contrast to the warm soup.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

To create the perfect roasted butternut squash and red pepper soup, follow these simple tips that enhance flavor and texture.

• Bold Flavors: Use smoked paprika and spices generously. They deepen the flavor profile, making your soup more complex.
• Roast Vegetables Well: Ensure the butternut squash and red peppers are roasted until slightly charred. This adds a rich depth to the soup.
• Blend Thoroughly: For an ultra-smooth texture, blend until completely smooth. This creates a velvety mouthfeel that is very satisfying.
• Adjust Consistency: If your soup is too thick, add extra stock slowly while blending to reach your desired consistency without losing flavor.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing side dishes with your roasted butternut squash and red pepper soup can enhance your meal. Here are some excellent options to consider.

1. Grilled Cheese Sandwich: A classic choice that offers gooey cheese within crispy bread—perfect for dunking!
2. Garlic Bread: Simple yet flavorful; garlic bread pairs beautifully with any warm bowl of soup.
3. Quinoa Salad: Light yet filling, quinoa salad adds protein and textures that balance well with creamy soup.
4. Stuffed Peppers: These colorful peppers filled with rice or grains provide a wholesome complement to your meal.
5. Roasted Veggies: Extra roasted vegetables offer added nutrition while echoing the flavors in your soup.
6. Savory Scones: Herb-infused scones can provide a delightful contrast to the sweetness of the soup while being perfect for dipping.

Common Mistakes to Avoid

Making Roasted Butternut Squash and Red Pepper Soup can be easy, but there are a few pitfalls to watch out for.

• Overcooking the Vegetables – If you roast the squash and peppers too long, they can become mushy. Keep an eye on them, aiming for tender with a bit of char.
• Skipping the Roasting Step – Roasting enhances flavors significantly. Don’t skip this step; it’s crucial for a rich and tasty soup.
• Not Blending Smoothly – For a perfect texture, blend until fully smooth. If needed, add more stock gradually to achieve desired consistency.
• Ignoring Seasoning – Taste your soup before serving. You may need additional salt or pepper to elevate the flavors further.
• Using Low-Quality Stock – The stock greatly impacts the flavor of your soup. Use a good-quality chicken or vegetable stock for the best results.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Allow the soup to cool completely before sealing to maintain freshness.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space at the top of containers, as liquids expand when frozen.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven – Preheat to 180°C/350°F and heat in an oven-safe dish until warmed through.
• Microwave – Heat in a microwave-safe bowl, stirring every minute until hot.
• Stovetop – Pour into a saucepan and heat over medium-low, stirring occasionally until warmed.

Frequently Asked Questions

Here are some common questions about making Roasted Butternut Squash and Red Pepper Soup.

What is the best way to serve Roasted Butternut Squash and Red Pepper Soup?

You can serve this soup topped with Greek yogurt, pumpkin seeds, or fresh thyme leaves for added texture and flavor.

Can I customize the recipe for Roasted Butternut Squash and Red Pepper Soup?

Absolutely! Feel free to add spices like curry powder or ginger for a unique twist. You can also include other vegetables like carrots or sweet potatoes.

How do I make Roasted Butternut Squash and Red Pepper Soup vegan?

Simply replace chicken stock with vegetable stock and omit any dairy toppings. This will keep it plant-based while still delicious!

Can I use different types of peppers in this soup?

Yes! While red peppers work best for sweetness, you can experiment with yellow or orange peppers for varied flavors.

Final Thoughts

Roasted Butternut Squash and Red Pepper Soup is not only comforting but also versatile. Its rich flavors make it perfect for chilly days, while customization options allow you to make it your own. Try adding your favorite herbs or spices to enhance this delightful dish!