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
Scale
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
