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Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup
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This Roasted Butternut Squash and Red Pepper Soup is a delightful blend of warm, smoky flavors perfect for chilly evenings or cozy gatherings. The natural sweetness of roasted butternut squash and red peppers, combined with aromatic spices, creates a comforting dish that is both nutritious and satisfying. Serve it as a starter or pair it with your favorite crusty bread for a complete meal that everyone will love.

Ingredients

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  • 2 cups peeled and diced butternut squash
  • 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

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Toss the butternut squash and red peppers with olive oil, chili flakes, salt, and pepper on the prepared baking sheet. Roast for 25-30 minutes until tender and slightly charred.
  3. Meanwhile, heat olive oil in a large saucepan over medium-high heat. Sauté the onion for about 5 minutes until soft.
  4. Add garlic and spices; cook for another 30 seconds until fragrant.
  5. Stir in lentils and pour in the stock. Bring to a boil.
  6. Add roasted vegetables to the pot and simmer for about 15 minutes until lentils are soft.
  7. Blend the soup until smooth. Adjust seasoning as needed before serving.

Nutrition

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