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Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup
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Warm up your chilly days with this Roasted Butternut Squash and Red Pepper Soup. This comforting dish combines the natural sweetness of roasted butternut squash and vibrant red peppers, creating a delightful medley of flavors that are both rich and hearty. The roasting process enhances the ingredients’ taste, while the addition of lentils ensures a nutritious boost. Perfect for cozy family dinners or gatherings with friends, this soup is easy to prepare, making it an ideal choice for cooks of all skill levels. Serve it as a starter or pair it with crusty bread for a complete meal that promises warmth and satisfaction.

Ingredients

Scale
  • 2 cups peeled and diced butternut squash
  • 3 pointed red peppers
  • 1 tablespoon olive oil
  • ¼ teaspoon chili flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 yellow onion
  • 2 garlic cloves
  • 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

Instructions

  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and chopped red peppers in olive oil, chili flakes, salt, and pepper; roast for 25-30 minutes until tender.
  3. Sauté onion in a large saucepan until golden, then add garlic and spices; cook briefly.
  4. Stir in lentils, add stock, bring to a boil, then simmer for 15 minutes after incorporating roasted vegetables.
  5. Blend until smooth, adjust seasoning as needed, and serve topped with Greek yogurt and pumpkin seeds.

Nutrition

Find it online: https://wholesomedishes.com/roasted-butternut-squash-and-red-pepper-soup/

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