Roasted Butternut Squash and Red Pepper Soup

This Roasted Butternut Squash and Red Pepper Soup is perfect for cozy evenings or gatherings with friends. The rich, smoky flavors from the roasted vegetables create a comforting bowl of goodness that’s both nutritious and satisfying. Enjoy it as a starter or pair it with your favorite bread for a complete meal.

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, this soup can be made in under an hour.
• Packed with Flavor: Roasting the butternut squash and red peppers enhances their natural sweetness, making each spoonful delightful.
• Versatile Dish: Perfect for lunch, dinner, or as an appetizer at parties—this soup fits any occasion beautifully.

Tools and Preparation

To make this delicious soup, you’ll need a few essential tools that streamline the process and improve your cooking experience.

Essential Tools and Equipment

• Blender
• Baking sheet
• Parchment paper
• Large saucepan
• Knife and chopping board

Importance of Each Tool

• Blender: This tool is crucial for achieving that smooth, creamy texture. A high-quality blender will ensure no lumps remain in your soup.
• Baking Sheet: Using a baking sheet allows for even roasting of the vegetables, maximizing their flavor through caramelization.

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 chilli 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.

Step 2: Roast the Vegetables

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

Step 3: Sauté Onions and Garlic

While the vegetables roast, heat a large saucepan over medium-high heat. Once hot, add olive oil and finely diced yellow 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 while stirring for about 30 seconds until fragrant.

Step 5: Combine Lentils and Stock

Add red lentils to the pot, stirring to coat them in the onion-spice mixture. Pour in chicken or vegetable stock along with sea salt. Bring everything to a boil.

Step 6: Simmer with Roasted Vegetables

Reduce heat to a simmer then add in your roasted vegetables. Allow it all to simmer together for about 15 minutes until lentils are soft.

Step 7: Blend Until Smooth

Carefully transfer everything into a blender. Cover with a tea towel to prevent splashes as you blend slowly at first, gradually increasing speed until smooth. If you desire a thinner soup, add more stock during this step.

Step 8: Final Seasoning & Serve

Taste your soup for seasoning adjustments; add more salt or pepper if desired. Serve topped with Greek yogurt, pumpkin seeds, and fresh thyme leaves for added flavor. Enjoy alongside cheesy toasts for dipping!

How to Serve Roasted Butternut Squash and Red Pepper Soup

Serving Roasted Butternut Squash and Red Pepper Soup can elevate your dining experience. Here are some delightful suggestions to enhance this comforting dish.

With a Dollop of Cream

• Add a generous spoonful of Greek yogurt for creaminess and tang that complements the soup’s flavors.

Crusty Bread

• Serve with a slice of fresh, crusty bread to soak up every delicious drop of your soup.

Cheesy Toasts

• Pair it with cheesy toasts for a satisfying crunch. Simply top toasted bread with your favorite cheese and grill until bubbly.

Fresh Herbs

• Garnish each bowl with fresh thyme leaves to add an aromatic finish that brightens the dish.

Roasted Seeds

• Sprinkle pumpkin seeds on top for added texture and a nutty flavor that contrasts beautifully with the smooth soup.

A Side Salad

• A light green salad can provide a refreshing balance. Opt for mixed greens with a simple vinaigrette dressing.

How to Perfect Roasted Butternut Squash and Red Pepper Soup

Perfecting your Roasted Butternut Squash and Red Pepper Soup is easy with these helpful tips.

• Choose ripe vegetables: Selecting fresh, ripe butternut squash and red peppers will enhance the sweetness and depth of flavor in your soup.

• Don’t skip roasting: Roasting the vegetables intensifies their flavors. Aim for a nice char for added complexity.

• Adjust seasoning: Always taste before serving. Adjust salt, pepper, or spices based on your preference for a balanced flavor.

• Blend carefully: When blending, cover the blender lid with a cloth to avoid splashes. Gradually increase speed for a smooth consistency.

• Add liquid wisely: If the soup is too thick, add more stock gradually until you reach your desired consistency.

• Garnish creatively: Experiment with garnishes like herbs or seeds to make each bowl visually appealing and flavorful.

Best Side Dishes for Roasted Butternut Squash and Red Pepper Soup

Pairing side dishes with your Roasted Butternut Squash and Red Pepper Soup can create a well-rounded meal. Here are some excellent options:

1. Garlic Bread
   A warm loaf spread with garlic butter is perfect for dipping into the soup.

2. Quinoa Salad
   A light quinoa salad mixed with cucumbers, tomatoes, and lemon dressing adds freshness.

3. Stuffed Bell Peppers
   These can be filled with rice or lentils for a hearty complement to your soup.

4. Grilled Cheese Sandwiches
   The gooey warmth of grilled cheese pairs wonderfully with the velvety soup.

5. Roasted Vegetables
   Seasonal roasted vegetables add color and nutrition to your meal while echoing the flavors in the soup.

6. Pita Chips
   Crunchy pita chips provide an enjoyable texture contrast when dipped into the warm soup.

7. Focaccia Bread
   Soft focaccia infused with herbs enhances the rustic feel of this comforting dish.

8. Vegetable Crudités
   Fresh raw vegetables served with hummus offer a crisp snack alongside your soup.

Common Mistakes to Avoid

Making Roasted Butternut Squash and Red Pepper Soup can be simple, but a few common mistakes can affect the outcome. Here are some pitfalls to watch out for:

• Ignoring the roasting time: Roasting vegetables enhances their flavor. Don’t rush this step; ensure they are tender and slightly charred for the best taste.
• Overlooking seasoning: Proper seasoning is key to great soup. Taste as you go and adjust salt and pepper accordingly to enhance the flavors.
• Skipping the blending process: For a creamy texture, blend thoroughly. If you don’t blend long enough, your soup may be chunky instead of smooth.
• Using low-quality stock: The flavor of your soup heavily relies on the stock used. Opt for good-quality chicken or vegetable stock for a richer taste.
• Not adjusting for thickness: If your soup is too thick after blending, add more stock gradually until you reach your desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Roasted Butternut Squash and Red Pepper Soup

• Freeze in freezer-safe containers or bags.
• Can be stored for up to 3 months.

Reheating Roasted Butternut Squash and Red Pepper Soup

• Oven: Preheat to 350°F (175°C) and bake covered for about 20-25 minutes until heated through.
• Microwave: Heat in a microwave-safe bowl, covered loosely, for 2-3 minutes, stirring halfway through.
• Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Roasted Butternut Squash and Red Pepper Soup:

What can I serve with Roasted Butternut Squash and Red Pepper Soup?

This soup pairs well with crusty bread, salads, or cheesy toasts.

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

Simply use vegetable stock instead of chicken stock and skip any dairy toppings.

Can I substitute ingredients in Roasted Butternut Squash and Red Pepper Soup?

Yes! You can swap out red peppers for other sweet peppers or add spices according to your taste preferences.

How can I adjust the spice level in my soup?

To make it milder, reduce or omit chili flakes. For more heat, add additional chili flakes or hot sauce when serving.

Final Thoughts

This Roasted Butternut Squash and Red Pepper Soup is not only comforting but also versatile. You can customize it by adding different spices or toppings like yogurt or pumpkin seeds. Perfect for chilly days, we encourage you to try this delicious recipe!