I absolutely love this Roasted Butternut Squash and Red Pepper Soup Recipe because it’s like a warm hug on a chilly day. The roasting brings out a natural sweetness in the butternut squash and peppers that deepens the flavor beyond your typical soup. Plus, the blend of spices adds just the right amount of warmth without overpowering the vegetables.
When I first tried this recipe, it quickly became one of my go-to meals during the cooler months. You’ll find that it works beautifully as a comforting lunch or an elegant starter for dinner parties. Also, it’s surprisingly easy to make, and I’ve included tips here so you can get perfect results every time.
Why You’ll Love This Recipe
- Deep, Roasted Flavor: Roasting the vegetables first enhances their natural sweetness and adds a subtle smokiness.
- Simple Ingredients: Easy to find pantry staples combine to create a sophisticated soup anyone can make.
- Versatile Meal: Perfect for quick weeknight dinners or impressive enough for sharing with friends.
- Crowd Pleaser: My family goes crazy for this soup and I bet yours will too.
Ingredients You’ll Need
The blend of butternut squash and red pepper roasted to perfection forms an incredibly tasty base for this soup. I love using fresh spices and good-quality stock to build layers of flavor you’ll taste in every spoonful.
- Butternut squash: Choose a firm one with no soft spots for the best texture and sweetness.
- Red pointed peppers: These add lovely color and sweetness; red bell peppers work well too.
- Olive oil: Use extra virgin for roasting and sautéing to deepen the flavor.
- Chilli flakes: Just a pinch adds a subtle kick, balancing the sweetness.
- Kosher salt: Enhances all the flavors; adjust to your taste.
- Freshly ground black pepper: Adds a gentle warmth and aroma.
- Yellow onion: Builds a savory base when softened.
- Garlic cloves: Fresh and crushed to elevate the soup’s aroma.
- Smoked paprika: Brings a smoky depth that’s integral to this recipe.
- Ground cumin: Adds earthy warmth.
- Onion powder: Intensifies that savory onion flavor.
- Dried thyme: Brings subtle herbaceous notes.
- Red lentils: They thicken the soup and add protein and fiber.
- Chicken or vegetable stock: Use a good-quality stock; homemade or low-sodium store-bought works best.
- Sea salt: For final seasoning balance.
- Greek yogurt (for garnish): Adds creaminess and a cool contrast.
- Pumpkin seeds: For a satisfying crunch and nutty flavor.
- Fresh thyme leaves: A fresh touch to finish.
- Cheesy toasts (optional): See notes below for how I like to make them for dipping.
Variations
I love how flexible this Roasted Butternut Squash and Red Pepper Soup Recipe is—you can easily switch things up depending on what you have on hand or your dietary preferences. Play around with the spices or add a splash of coconut milk to make it creamy and vegan.
- Vegan Swap: I swap chicken stock for vegetable stock and use coconut yogurt for garnish, which still gives a creamy finish without dairy.
- Spice It Up: When I want it hotter, I add a pinch more chili flakes or a dash of cayenne; my family loves the extra kick.
- Different Squash: I’ve tried this with kabocha and acorn squash—each adds a slightly different sweetness and texture but all are delicious.
- Cheesy Toasts: For a heartier meal, topping baguette slices with cheddar, smoked paprika, and thyme before toasting is my favorite way to serve this soup.
How to Make Roasted Butternut Squash and Red Pepper Soup Recipe
Step 1: Roast the Vegetables to Perfection
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper—this makes cleanup a breeze. Toss the diced butternut squash and chopped red peppers with olive oil, chili flakes, salt, and pepper on the tray. Use your hands to coat everything evenly. Roast for 25 to 30 minutes until the veggies are tender and have those lovely charred edges that add flavor depth. I always check around 20 minutes because some squash varieties cook faster—just poke with a fork for tenderness.
Step 2: Sauté Onions and Spices
While the veggies roast, heat a tablespoon of olive oil in a large saucepan over medium-high heat. Add your finely diced yellow onion and cook for about 5 minutes until softened and golden at the edges. Then add the crushed garlic, smoked paprika, ground cumin, onion powder, and dried thyme. Stir constantly for 30 seconds so the spices release their aroma but don’t burn—this little step really brings the soup to life.
Step 3: Simmer Lentils and Stock
Add the red lentils to the pot and stir them in with the onion and spices. Pour in the chicken or vegetable stock along with the sea salt, then bring everything to a boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes while you add the roasted vegetables.
Step 4: Blend Until Velvety Smooth
Carefully transfer the soup to a blender, covering the top with a kitchen towel to prevent splashes (I learned that the hard way!). Start blending slowly, then gradually increase speed for a silky smooth texture. If you prefer a thinner soup, add a little more stock or water at this point. Taste and adjust salt or pepper as needed.
Pro Tips for Making Roasted Butternut Squash and Red Pepper Soup Recipe
- Roast Until Slightly Charred: Giving those edges some color really amps up the flavor complexity—don’t skip this step.
- Watch Lentil Cooking Time: Red lentils cook quickly but keep an eye so they don’t turn mushy; you want them soft but not falling apart.
- Use a Towel on Your Blender: This prevents hot soup from splattering and keeps you safe; learned this tip the splatter hard way!
- Adjust Salt Last: Depending on your stock’s saltiness, add salt gradually after blending for better control of seasoning.
How to Serve Roasted Butternut Squash and Red Pepper Soup Recipe
Garnishes
I like topping my soup with a dollop of creamy Greek yogurt to add a lovely tang and smooth contrast to the warm spices. Pumpkin seeds sprinkled on top give a delightful crunch and a nutty flavor that’s truly addictive. A few fresh thyme leaves work wonders to brighten the presentation and add a subtle herbal note.
Side Dishes
For a heartier meal, I often serve this soup with smoky cheesy toasts—simply toast baguette slices topped with cheddar, smoked paprika, and thyme under the grill until golden and melty. It’s fantastic for dipping and adds texture contrast. A simple green salad with a tangy vinaigrette also balances this rich soup beautifully.
Creative Ways to Present
For dinner parties, I like to serve the soup in rustic stoneware bowls with a swirl of Greek yogurt artfully decorated with pumpkin seeds and fresh herbs. Another fun idea is to serve it in small shot glasses as an appetizer to wow guests with mini portions of big flavor. Pairing it with colorful roasted vegetable sides really amps up the visual appeal.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 3 days. In my experience, the flavors actually meld together overnight and taste even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes really well—after cooling completely, I portion it out into freezer-safe containers or bags. It lasts for about 2 months in the freezer. When I thaw it, I like to leave it overnight in the fridge and then gently reheat on the stove.
Reheating
To reheat, I transfer the soup to a pot and warm it gently over medium-low heat, stirring occasionally. Adding a splash of stock or water helps loosen it up if it’s thickened in the fridge. Avoid microwaving if you can—it’s easy to heat unevenly and lose some of that luscious texture.
FAQs
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Can I make this Roasted Butternut Squash and Red Pepper Soup Recipe vegan?
Absolutely! Just swap the chicken stock for vegetable stock and replace the Greek yogurt garnish with a dairy-free alternative like coconut yogurt. The soup still has plenty of richness thanks to the roasting and lentils.
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What if I don’t have red pointed peppers?
No worries! Red bell peppers work wonderfully here and are usually more widely available. They’ll still give you that sweet, colorful pop in your roasted vegetables.
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Can I use a hand blender instead of a blender?
Yes, you can! If you don’t have a countertop blender, just blend the soup directly in the pot with a stick blender until smooth. It’s a bit quicker and easier to clean up.
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How long will the soup keep in the fridge?
Stored in an airtight container, this soup lasts up to 3 days in the refrigerator. I recommend reheating thoroughly and consuming within that timeframe for best flavor and safety.
Final Thoughts
If you’re looking for a soup that’s both comforting and bursting with flavor, I can’t recommend this Roasted Butternut Squash and Red Pepper Soup Recipe enough. It’s become a favorite in my kitchen because it’s straightforward yet tastes like something special. So grab your roasting pan, invite some warmth into your home, and enjoy every spoonful—you and your loved ones won’t be disappointed!
Print
Roasted Butternut Squash and Red Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 servings
- Category: Soup
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This comforting Roasted Butternut Squash and Red Pepper Soup combines sweet roasted vegetables with aromatic spices and creamy lentils, resulting in a smooth, flavorful soup perfect for chilly days. Garnished with Greek yogurt, pumpkin seeds, and fresh thyme, it offers a delightful mix of textures and tastes, with an optional cheesy toast for dipping.
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 notes)
Instructions
- Preheat and Roast Vegetables: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Add the diced butternut squash and chopped red peppers to the sheet. Drizzle with olive oil and sprinkle with chilli flakes, kosher salt, and black pepper. Toss with hands to coat evenly. Roast for 25-30 minutes until tender and slightly charred at edges.
- Sauté Onions: While the vegetables roast, heat a large saucepan over medium-high heat. Add 1 tablespoon olive oil and diced onion. Sauté for about 5 minutes until softened and golden at edges.
- Add Garlic and Spices: Add crushed garlic cloves, smoked paprika, ground cumin, onion powder, and dried thyme to the onions. Stir and cook for 30 seconds to release fragrant aromas.
- Add Lentils and Stock: Stir in red lentils to coat with the onion-spice mixture. Pour in chicken or vegetable stock along with sea salt. Bring the mixture to a boil.
- Simmer with Roasted Vegetables: Reduce heat to a simmer and add the roasted butternut squash and red peppers. Simmer gently for 15 minutes until lentils are soft and tender.
- Blend Soup Smooth: Carefully transfer the soup in batches to a blender. Cover the lid with a tea towel to prevent splashes. Start blending slowly, then increase speed until smooth. Add extra stock if a thinner consistency is preferred.
- Season and Serve: Taste and adjust seasoning with additional salt or pepper if desired. Serve topped with Greek yogurt, pumpkin seeds, and fresh thyme leaves. Accompany with cheesy toasts if desired.
- Cheesy Toasts (Optional): Lightly toast baguette slices, top with grated cheddar cheese, a sprinkle of smoked paprika, and thyme leaves. Place under a grill or broiler for 1-2 minutes until the cheese melts and turns golden.
Notes
- Use your favorite variety of squash such as red kuri, acorn, or kabocha. Some cook faster, so start checking at 20 minutes.
- If red pointed peppers are unavailable, red bell peppers can be substituted.
- If you don’t have an upright blender, a hand-held stick blender works well.
- This recipe yields about 1.2 liters (5 cups) of soup, suitable for 3 full servings or 4 smaller portions.
- For a vegan version, use vegetable stock and garnish with coconut milk instead of yogurt.
- Adjust salt according to the salt content of your stock.
- The cheesy toasts add a smoky, savory element and are perfect for dipping into the soup.
Nutrition
- Serving Size: 1 cup (approximately 400ml)
- Calories: 297
- Sugar: 11g
- Sodium: 1546mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg
