Roasted Butternut Squash and Pepper Soup
Updated: Nov 2, 2021
This is the ultimate Autumn Soup. The roasted butternut squash and red pepper give it an edgy sweetness. The flavour in the cumin seeds is intensified by roasting with the squash. Full of fibre, all the more from from keeping the skin on the squash and plenty of protein from the lentils and split peas, but the addition of the optional extras will give it an extra protein boost.
1 large Butternut Squash
1 Red pepper (large chunks)
1 yellow pepper (large chunks)
1 red onion (large chunks)
4 garlic cloves (peeled and whole)
drizzle olive oil and cumin seeds
2 handfuls red lentils (rinsed)
1 handful yellow split peas
750 ml Stock (I use chicken stock from Carols Stockmarket)
Split the squash lengthways and scoop out the seeds.
Drizzle with olive oil and cumin seeds.
Roast for about 25 minutes (skin side down).
Add the chunks of peppers, onions and garlic cloves with another drizzle of oil and roast together for the last 25 minutes. You may need a separate tray.
Meanwhile simmer the split peas and lentils in stock for until soft.
When roasted vegetables are soft, roughly chop and combine with the stock and pulses. Simmer for about 10-15 minutes and add more stock/water if required.
Blitz with a handheld blender to the consistency you prefer – either really smooth or with some chunks.
Top with shredded chicken for extra protein
Keep it vegetarian and use a vegetable stock and a dollop of Greek yogurt, some pumpkin seeds and walnuts will give you extra protein.
Remember - the key to a tasty soup is a good stock.