Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup

Indulge in Autumn's Comfort: Roasted Butternut Squash & Red Pepper Soup Recipe

Discover autumn's essence in a bowl with our Roasted Butternut Squash and Red Pepper Soup, sourced from Eat Love Eats. This easy-to-make recipe combines roasted vegetables and spices for rich flavor. Ideal for chilly days, it's a comforting and nutritious choice. Join us in savoring the taste of fall!



Roasted butternut squash and red pepper

  • 2 cups peeled and diced butternut squash, ½ inch dice, 300g
  • 3 pointed red peppers, roughly chopped, 300g
  • 1 tablespoon olive oil
  • ¼ teaspoon chilli flakes
  • ½ teaspoon sea 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, 90g
  • 3 cups chicken or vegetable stock, 750ml
  • ¼ teaspoon sea salt

To garnish the soup

  • Greek yoghurt
  • pumpkin seeds
  • fresh thyme leaves
  • cheesy toasts, see recipe notes


  • Preheat oven to 200°C/400°F. Line a baking sheet with parchment paper.
  • Add the diced butternut squash and the chopped red peppers to the baking sheet. Drizzle with the olive oil and sprinkle with the chilli flakes, salt and pepper. Toss with your hands to coat. Roast in the preheated oven for 25-30 minutes until everything is tender and a little charred at the edges.
  • Whilst the vegetables are roasting, place a large saucepan over medium high heat. Once hot, add in the olive oil and onion and sauté for 5 minutes or until softened and golden at the edges.
  • Add the garlic and spices and continue to cook, stirring, for 30 seconds.
  • Add the red lentils to the pot and give them a good stir to coat in the onions and spices. Next, pour in the stock and salt and bring to the boil.
  • Reduce the heat to a simmer and add the roasted vegetables. Continue to simmer for 15 minutes until the lentils are soft.
  • Carefully transfer everything into a blender and blend until smooth. Take care to cover the top of the blender with a tea towel to avoid any splashes and start blending slowly, gradually increasing the speed until smooth. This is the place to add more stock if you want a thinner soup.
  • Taste and adding more salt or pepper if desired. Serve topped with a little yoghurt and pumpkin seeds, if liked. See notes section below for suggested instructions on how to make some tasty little cheesy toasts for dipping.


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