Description
Experience the warm, comforting flavors of Roasted Butternut Squash and Red Pepper Soup, a delightful dish perfect for chilly days. This easy-to-make soup blends the natural sweetness of roasted butternut squash with the smoky richness of red peppers, resulting in a creamy texture that’s both nourishing and satisfying. Ideal for cozy dinners or meal prep, it’s packed with vitamins and protein from lentils. Serve it topped with Greek yogurt and pumpkin seeds for added creaminess and crunch, or enjoy it alongside cheesy toasts for a complete meal. Whether you’re looking for a quick weeknight dinner or a comforting bowl of goodness, this soup is sure to please!
Ingredients
Scale
- 2 cups peeled and diced butternut squash
- 3 pointed red peppers
- 1 yellow onion
- 2 garlic cloves
- ½ cup red lentils
- 3 cups chicken or vegetable stock
- Olive oil, spices, and seasonings
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Toss diced butternut squash and chopped red peppers with olive oil, chili flakes, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender.
- In a large saucepan over medium heat, sauté diced onion in olive oil until golden.
- Add crushed garlic, smoked paprika, cumin, onion powder, and thyme; cook until fragrant.
- Stir in red lentils and pour in stock; bring to a boil.
- Add roasted vegetables to the saucepan and simmer for 15 minutes until lentils soften.
- Blend until smooth using a blender or immersion blender; adjust consistency if needed.
- Taste and season as desired before serving hot with toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg