Roasted Butternut Squash and Red Pepper Soup

Name: Roasted Butternut Squash and Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British
Ingredients: 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; 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; Greek yoghurt; pumpkin seeds; fresh thyme leaves; cheesy toasts (see recipe notes)

Instructions

Prep:15minCook:45min

This butternut squash and red pepper soup is perfect for making on chilly days. It's quick and easy to make and packed full of flavour as the vegetables are roasted before adding the stock.

Updated at: Mon, 04 Sep 2023 02:51:40 GMT