I absolutely love this Roasted Butternut Squash and Red Pepper Soup Recipe because it’s like a cozy hug in a bowl—perfect for those chilly evenings when you want something nourishing yet flavorful. Roasting the squash and red peppers intensifies their natural sweetness, giving the soup a depth you just can’t get from steaming or boiling alone.
When I first tried this recipe, I was amazed at how easy it is to pull together but feels so special and comforting. You’ll find that it’s a versatile meal that works wonderfully as a light lunch or a starter for dinner parties, and it’s kid-friendly too—my family goes crazy for this!
Why You’ll Love This Recipe
- Roasted Flavor Boost: Roasting the vegetables caramelizes their natural sugars, adding a rich and smoky sweetness to the soup.
- Simple Ingredients, Big Impact: The blend of spices and aromatics turns humble pantry staples into something spectacular.
- Comfort Food Made Easy: This soup is hearty but light, perfect for a quick dinner or as a make-ahead meal.
- Kid and Vegan Friendly: You can easily adapt the recipe to suit different dietary needs without losing flavor.
Ingredients You’ll Need
I love how these ingredients naturally complement each other—you get sweetness from the squash and peppers, smoky warmth from the spices, and wholesome goodness from the lentils. When shopping, look for firm butternut squash and bright red peppers to ensure the freshest flavor.
- Butternut squash: Choose firm, smooth skin with no bruises; this ensures sweet and creamy flesh.
- Red peppers: Pointed red peppers add a nice tang, but red bell peppers work just as well and are easier to find.
- Olive oil: Use extra virgin for roasting and sautéing to add richness.
- Chilli flakes: Just a pinch to add warmth without overpowering.
- Kosher salt and black pepper: Essential for layering and balancing flavors.
- Yellow onion: Adds sweetness and depth when sautéed.
- Garlic cloves: Fresh crushed garlic gives a subtle sharpness that blends beautifully with the roasted veggies.
- Smoked paprika: This is my secret weapon—it lends a smoky aroma without needing a smoker.
- Ground cumin: Adds earthiness and a gentle warmth.
- Onion powder and dried thyme: For extra layers of flavor.
- Red lentils: They break down easily, giving the soup a lovely creamy texture without needing cream.
- Chicken or vegetable stock: Vegetable stock keeps it vegan-friendly; homemade if possible for extra depth.
- Greek yogurt, pumpkin seeds, fresh thyme leaves: For garnishing and adding a pop of freshness and texture.
- Cheesy toasts (optional): Great for dipping and adding a crunchy contrast.
Variations
One of my favorite things about the Roasted Butternut Squash and Red Pepper Soup Recipe is how easy it is to tweak it to suit your taste or dietary needs. Don’t be afraid to experiment with spices or add your own personal touch.
- Make it vegan: Swap chicken stock for vegetable stock and use a splash of coconut milk instead of Greek yogurt for garnish—I’ve done this often and it tastes amazing.
- Add heat: If you like things spicy, try adding a dash of cayenne pepper or more chili flakes when roasting.
- Use different squash varieties: Red kuri or kabocha squash give slightly different sweetness and textures—great for when butternut isn’t available.
- Make it creamier: Blend in a cooked potato or a small potato with the other veggies for an ultra-smooth texture that my kids adore.
How to Make Roasted Butternut Squash and Red Pepper Soup Recipe
Step 1: Roast the Vegetables to Bring Out Their Flavor
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Toss the diced butternut squash and chopped red peppers with olive oil, chili flakes, salt, and pepper—use your hands to coat everything evenly. Spread them out in a single layer and roast for about 25-30 minutes, checking at 20 minutes if your squash variety is quicker to cook. They’re ready when tender and starting to get those delicious charred edges—that’s where the magic happens.
Step 2: Sauté Aromatics and Spices for Depth
While the veggies roast, heat a tablespoon of olive oil in a large saucepan over medium-high heat. Add the finely diced yellow onion and sauté for roughly 5 minutes until softened and golden at the edges—it’s important not to rush this part because those caramelized onions add serious flavor. Add the crushed garlic cloves and spices (smoked paprika, cumin, onion powder, and thyme). Stir constantly for about 30 seconds until fragrant.
Step 3: Incorporate Lentils and Stock
Next, stir in the red lentils, coating them in the spiced onion mixture. Pour in the stock and add a pinch of sea salt. Bring the mixture to a boil, then reduce your heat to low and let it simmer. Add the roasted squash and peppers at this point, and simmer everything gently for 15 minutes until the lentils are soft and breaking down.
Step 4: Blend Until Smooth and Season to Taste
Once everything is tender, carefully transfer the soup in batches to a blender. Cover the lid with a kitchen towel and start blending at a low speed, gradually increasing to smooth creaminess. If you want a thinner soup, add a little extra stock or water until you reach your desired consistency. Taste and adjust salt and pepper as needed—you really want that balance of flavors here.
Pro Tips for Making Roasted Butternut Squash and Red Pepper Soup Recipe
- Don’t Overcrowd the Baking Sheet: Giving space to the veggies when roasting helps them char nicely instead of steaming.
- Toast Your Spices Gently: Cooking spices just a bit releases their essential oils, boosting flavor without burning.
- Use a Blender Towel: Covering your blender lid with a towel keeps you safe from hot splashes and allows smooth blending.
- Adjust Salt Last: Stock salts vary widely, so always taste before adding too much salt to avoid over-seasoning.
How to Serve Roasted Butternut Squash and Red Pepper Soup Recipe
Garnishes
I love topping my bowls with a dollop of creamy Greek yogurt because it adds a cooling contrast to the smoky, spicy flavors. A sprinkle of toasted pumpkin seeds gives a fantastic crunch, and a few fresh thyme leaves brighten everything up. The cheesy toasts are my absolute favorite accompaniment—they’re perfect for dipping and add a savory hit that my family always asks for.
Side Dishes
This soup pairs beautifully with a simple green salad tossed with lemon vinaigrette or crusty bread for soaking up every last drop. When I want something heartier, a grilled sandwich with sharp cheddar or avocado feels like the perfect match.
Creative Ways to Present
For dinner parties, I like serving this Roasted Butternut Squash and Red Pepper Soup Recipe in mini pumpkin bowls or rustic ceramic crockery. Garnishing with swirls of yogurt and a sprinkle of smoked paprika gives it a professional touch that’s sure to impress. Adding a few microgreens or edible flowers can turn this humble soup into a stunning starter.
Make Ahead and Storage
Storing Leftovers
When I make this soup in advance, I let it cool to room temperature then store it in an airtight container in the fridge. It keeps well for up to 3 days, which makes it fantastic for busy weeknight meals.
Freezing
I’ve frozen this soup several times with great results—just portion it into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave a little headspace since it expands when frozen.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the soup has thickened in the fridge or freezer, add a splash of stock or water to loosen it up for that perfect creamy consistency.
FAQs
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Can I make this Roasted Butternut Squash and Red Pepper Soup Recipe vegan?
Absolutely! Just use vegetable stock instead of chicken stock and swap out the Greek yogurt garnish for coconut milk or a plant-based yogurt. It still tastes rich and creamy without dairy.
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What if I don’t have red pointed peppers?
No worries—you can use regular red bell peppers instead. They’ll still roast beautifully and add sweet, vibrant flavor to the soup.
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Can I prepare the soup without a blender?
If you don’t have an upright blender, a handheld stick blender works perfectly right in the pot. Just blend carefully until smooth.
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How long does the soup keep in the fridge?
Stored in an airtight container, it will last about 3 days in the fridge. Just reheat gently when ready to eat.
Final Thoughts
This Roasted Butternut Squash and Red Pepper Soup Recipe truly feels like a little luxury I can whip up any day. It’s comforting, wholesome, and incredibly tasty without much fuss. I can’t recommend making this enough if you want a soup that brings warmth and smiles—just like sharing a kitchen moment with a good friend.
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: Roasting
- Cuisine: Western
- Diet: Vegetarian
Description
A comforting and flavorful roasted butternut squash and red pepper soup that combines sweet, smoky, and spicy notes. Roasted vegetables are blended with red lentils and aromatic spices to create a smooth, nutritious soup, perfect for warming up on a chilly day. Garnished with Greek yogurt, pumpkin seeds, fresh thyme, and optionally served with cheesy toasts for a delicious meal.
Ingredients
Roasted Vegetables
- 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
Soup Base
- 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
Garnish
- Greek yogurt
- Pumpkin seeds
- Fresh thyme leaves
- Cheesy toasts (optional, see notes)
Instructions
- Roast Vegetables: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the diced butternut squash and chopped red peppers on the sheet. Drizzle with olive oil and sprinkle with chilli flakes, kosher salt, and black pepper. Toss with your hands to evenly coat. Roast for 25-30 minutes until tender and slightly charred on the edges.
- Sauté Onion: While the vegetables roast, heat a large saucepan over medium-high heat. Add olive oil and diced onion. Sauté for about 5 minutes until softened and golden at the edges.
- Add Garlic and Spices: Stir in crushed garlic, smoked paprika, ground cumin, onion powder, and dried thyme. Cook for 30 seconds, stirring constantly to release the spices’ aromas.
- Cook Lentils: Add red lentils to the saucepan and stir well to coat with the onion and spices. Pour in the chicken or vegetable stock and sea salt, then bring to a boil.
- Simmer Soup: Reduce heat to a simmer and add the roasted butternut squash and red peppers. Continue to cook gently for 15 minutes until the lentils are soft and the flavors meld.
- Blend Soup: Carefully transfer the soup to a blender (or use a handheld stick blender) and blend until smooth. Cover the blender lid with a tea towel to prevent splashing and start blending at low speed, gradually increasing until silky smooth. Add extra stock if you prefer a thinner consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with a dollop of Greek yogurt, a sprinkle of pumpkin seeds, fresh thyme leaves, and optional cheesy toasts for dipping.
Notes
- You can use any variety of squash such as red kuri, acorn, or kabocha. Cooking times may vary, so check for tenderness starting around 20 minutes.
- If red pointed peppers are unavailable, red bell peppers are a good substitute.
- A hand-held stick blender can be used if an upright blender is not available.
- This recipe yields approximately 1.2 liters (5 cups) of soup, serving about 3 full or 4 smaller portions.
- Cheesy toasts pair well: lightly toast baguette slices, top with grated cheddar cheese, smoked paprika, and thyme leaves, then grill until melted and golden.
- To make vegan, use vegetable stock and substitute Greek yogurt with coconut milk or a plant-based yogurt garnish.
- Adjust the salt based on the sodium content of your stock for best taste.
Nutrition
- Serving Size: 1 cup (approx. 400ml)
- Calories: 297 kcal
- Sugar: 11 g
- Sodium: 1546 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 15 g
- Protein: 11 g
- Cholesterol: 0 mg
