I absolutely love making this Roasted Butternut Squash and Red Pepper Soup Recipe when I want something comforting yet vibrant. It’s got that beautiful roasted depth from the squash and peppers, plus a lovely hint of spice that keeps things interesting without overpowering the warm fall flavors. Whenever the weather cools down, this soup becomes my go-to cozy meal to warm up the soul.
You’ll find that roasting the veggies before blending adds an incredible richness and subtle char that just can’t be beaten by boiling alone. Plus, it’s super simple to make in one pot after you prepare your roast, so it works perfectly for busy weeknights or when you want to prep ahead and impress guests with minimal effort.
Why You’ll Love This Recipe
- Deep Roasted Flavor: Roasting the butternut squash and red peppers brings out natural sweetness and a lovely charred complexity.
- Packed with Nutrients: This soup is loaded with vitamins A and C, fiber, and plant-based protein from red lentils.
- Easy and Versatile: With pantry-friendly spices and simple steps, it’s a meal you can customize and feel good about.
- Comfort Food with a Kick: A subtle chilli flake heat and smoked paprika make this cozy soup anything but boring.
Ingredients You’ll Need
These ingredients come together seamlessly to build layers of flavor and texture — from the sweet roasted squash to the warming spices and creamy garnishes. When shopping, fresh butternut squash and vibrant pointed red peppers make a real difference in taste.
- Butternut Squash: Choose firm, unblemished squash for the best roasting and natural sweetness.
- Pointed Red Peppers: They roast beautifully and add a smoky-sweet flavor; bell peppers work if you can’t find pointed ones.
- Olive Oil: Use good quality for roasting and sautéing to enhance depth.
- Chilli Flakes: Just enough to add warmth without overpowering—adjust to your spice tolerance.
- Kosher Salt & Black Pepper: Essential for seasoning every layer.
- Yellow Onion: Adds sweetness and body when sautéed.
- Garlic Cloves: Fresh and crushed for that aromatic punch.
- Smoked Paprika: Brings a deep smoky note that pairs beautifully with the roasted veggies.
- Ground Cumin: Adds subtle earthiness and helps warm the flavor profile.
- Onion Powder & Dried Thyme: Layers of gentle spice and herbaceous notes.
- Red Lentils: This is your protein and texture builder, making the soup hearty and silky.
- Chicken or Vegetable Stock: Use vegetable stock for a vegan version, and opt for low sodium to control salt.
- Greek Yogurt: For garnish and creaminess; swap out for coconut yogurt for vegan options.
- Pumpkin Seeds: Toasted for that satisfying crunch on top.
- Fresh Thyme Leaves: A subtle garnish that brightens every spoonful.
- Cheesy Toasts: Optional but oh-so-good for dipping—my go-to is cheddar with smoked paprika.
Variations
I like to mix things up depending on the season or mood. This Roasted Butternut Squash and Red Pepper Soup Recipe is super forgiving, so feel free to tweak spices or swap veggies to make it uniquely yours.
- Vegan Version: I make it vegan by swapping chicken stock for vegetable stock and garnishing with coconut yogurt instead of Greek yogurt. It’s creamy and just as satisfying.
- Spice It Up: When I’m craving more heat, I add extra chilli flakes or a dash of cayenne — it makes every bite exciting!
- Change the Squash: Some days I try red kuri or kabocha squash instead of butternut; they roast slightly differently but give a lovely twist.
- Add Creaminess: For a richer soup, a splash of coconut milk or cream stirred in at the end works magic.
How to Make Roasted Butternut Squash and Red Pepper Soup Recipe
Step 1: Roast the Veggies for Maximum Flavor
First things first—preheat your oven to 200°C/400°F and line a baking sheet with parchment paper. Toss the butternut squash and red peppers with olive oil, chilli flakes, kosher salt, and freshly ground black pepper. I like to use my hands here to get them evenly coated. Roast for 25-30 minutes until the veggies are tender and edges get those lovely little charred spots. This step is key because it deepens the flavor and sweetness, making the soup richer than any boiling method could.
Step 2: Build the Soup Base with Spices and Lentils
While the veg is roasting, heat olive oil in a large saucepan over medium-high heat. Add finely diced onion and sauté for about 5 minutes until soft and golden at the edges—this caramelization brings out sweetness. Toss in crushed garlic and spices (smoked paprika, cumin, onion powder, thyme) and stir for 30 seconds; the aromas will fill your kitchen! Next, stir in the red lentils to coat them in the spices, then pour in your stock with a pinch of sea salt. Bring this to a boil before lowering to a gentle simmer.
Step 3: Simmer, Blend, and Season
Add the roasted vegetables to your simmering pot and cook everything together for about 15 minutes, until the lentils are soft and the flavors meld. Carefully transfer the soup in batches to a blender—remember to cover the lid with a kitchen towel to prevent splatters—and blend until silky smooth. If you like your soup thinner, add a little more stock while blending. Taste and adjust salt or pepper as needed. This is the moment the soup turns into that cozy, velvety bowl you’ll crave.
Step 4: Garnish and Serve
Serve your soup topped with a dollop of Greek yogurt, a handful of crunchy pumpkin seeds, and a sprinkle of fresh thyme leaves. For extra indulgence, I love adding smoky cheesy toasts on the side—just toast baguette slices, sprinkle with cheddar, smoked paprika, and thyme, then grill until melty and golden. It’s my family’s favorite finish that adds texture and flavor.
Pro Tips for Making Roasted Butternut Squash and Red Pepper Soup Recipe
- Don’t Skip Roasting: Roasting brings out natural sugars and adds depth—you’ll notice the difference immediately.
- Check Squash Early: Depending on your squash variety, start checking doneness around 20 minutes to avoid mushy pieces.
- Adjust Thickness Last: Blend first, then thin with stock—this helps you control consistency perfectly.
- Blend Safely: Cover blender spout with a towel to prevent hot soup splashes; start blending on low speed then increase.
How to Serve Roasted Butternut Squash and Red Pepper Soup Recipe
Garnishes
My favorite garnishes are a generous spoonful of creamy Greek yogurt for a cool contrast, crunchy toasted pumpkin seeds for texture, and Fragrant fresh thyme leaves to brighten it all up. Together, they turn this humble soup into something special with every spoonful.
Side Dishes
I love pairing this soup with smoky cheesy toasts—they’re a quick and indulgent side that’s perfect for dipping. Sometimes I also serve warm crusty bread or a simple green salad to keep things fresh and balanced.
Creative Ways to Present
For dinner parties, I like to serve this soup in elegant white bowls with a swirl of yogurt and a sprinkle of microgreens or edible flowers for that wow factor. Serving it alongside small shots of spiced pumpkin seed oil or garlic oil for drizzling adds a lovely visual and flavor boost that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so reheating the next day tastes even better! Just give it a good stir after warming.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers, leaving a little headspace for expansion, and it keeps for up to 3 months. When you’re ready, simply thaw overnight in the fridge or gently defrost in the microwave.
Reheating
Reheat the soup slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of stock or water if it’s thickened too much. This keeps the texture velvety, just like fresh.
FAQs
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Can I make Roasted Butternut Squash and Red Pepper Soup Recipe vegan?
Absolutely! Simply swap chicken stock for vegetable stock and use a non-dairy yogurt like coconut yogurt for garnish. You can also add a splash of coconut milk for creaminess. The soup still tastes rich and satisfying without any animal products.
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What if I don’t have a blender?
If you don’t have an upright blender, a hand-held immersion blender works perfectly. Just blend directly in the pot until smooth, working in small batches if needed. It’s an easy alternative that saves cleanup too.
- Can I use other types of squash?
Yes! Varieties like red kuri, acorn, and kabocha all make delicious alternatives. Just keep an eye on cooking times since some may roast quicker than butternut. Adjust accordingly so they don’t overcook.
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How do I make smoky cheesy toasts to go with the soup?
Lightly toast baguette slices, then top with grated cheddar cheese, a sprinkle of smoked paprika, and fresh thyme leaves. Place under the grill or broiler for 1-2 minutes until golden and bubbly. They add an amazing smoky crunch perfect for dipping.
Final Thoughts
This Roasted Butternut Squash and Red Pepper Soup Recipe truly feels like a warm hug in a bowl. I recommend you give it a try on those chilly days when you want something nourishing but with a bit of flair. It’s one of those recipes I always come back to because it’s easy, flexible, and so delicious, and I’m sure you’ll enjoy it just as much as my family does!
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: International
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Red Pepper Soup is a comforting and flavorful dish featuring roasted butternut squash and red peppers blended with red lentils and warm spices. It’s creamy, smooth, and perfect for chilly days, garnished with Greek yogurt, pumpkin seeds, and fresh thyme, with optional cheesy toasts for dipping.
Ingredients
Roasted Butternut Squash and Red Pepper
- 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
For the Soup
- 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
To Garnish the Soup
- Greek yogurt
- Pumpkin seeds
- Fresh thyme leaves
- Cheesy toasts (see recipe notes)
Instructions
- Roast the Vegetables: Preheat your 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 1 tablespoon olive oil, and sprinkle with chilli flakes, kosher salt, and black pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes until tender and slightly charred at the edges.
- Sauté Aromatics: While the vegetables roast, heat a large saucepan over medium-high heat. Add 1 tablespoon olive oil and diced onion. Sauté for about 5 minutes or until softened and golden around the edges.
- Add Garlic and Spices: Stir in the crushed garlic, smoked paprika, ground cumin, onion powder, and dried thyme. Cook for 30 seconds, stirring continuously to release the aroma of the spices.
- Add Lentils and Stock: Add the red lentils to the pan and stir to coat them with the onion and spice mixture. Pour in the chicken or vegetable stock and sea salt, then bring to a boil.
- Simmer Soup: Lower the heat to a simmer and add the roasted butternut squash and red peppers. Simmer for 15 minutes until the lentils are soft and fully cooked.
- Blend Until Smooth: Carefully transfer the soup to a blender, covering the top with a tea towel to avoid splashes. Start blending slowly and then increase speed until completely smooth. Add more stock if you prefer a thinner consistency.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with a spoonful of Greek yogurt, pumpkin seeds, fresh thyme leaves, and optionally with cheesy toasts for dipping.
Notes
- Use your favorite variety of squash such as red kuri, acorn, or kabocha; cooking times may vary, so start checking at 20 minutes if using a softer variety.
- If you can’t find red pointed peppers, red bell peppers are a good substitute.
- If you don’t have a traditional blender, a hand-held stick blender works well.
- This recipe makes about 1.2 liters (5 cups) of soup, serving approximately 3 full portions or 4 smaller ones.
- For smoky cheesy toasts, toast slices of baguette, top with grated cheddar, smoked paprika, and thyme, then grill until golden and melted.
- To make the soup vegan, use vegetable stock and substitute Greek yogurt garnish with coconut milk.
- Adjust salt according to the saltiness of your stock.
Nutrition
- Serving Size: 1 serving (approx. 400ml)
- Calories: 297 kcal
- Sugar: 11 g
- Sodium: 1546 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 15 g
- Protein: 11 g
- Cholesterol: 0 mg
