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
Scale
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
