Roasted Winter Squash and Red Pepper Soup
Based on a recipe from Eatloveeat.com. Ready in about 90 min.
For the roasted veggies
2 cups peeled and diced butternut squash, ½ inch dice, 300g
3 red peppers, roughly chopped, 300g
1 tablespoon olive oil
¼ teaspoon chili flakes
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups peeled and diced butternut squash, ½ inch dice, 300g
3 red peppers, roughly chopped, 300g
1 tablespoon olive oil
¼ teaspoon chili 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 (optional)
3 cups chicken or vegetable stock, 750ml
¼ teaspoon sea salt
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 (optional)
3 cups chicken or vegetable stock, 750ml
¼ teaspoon sea salt
Soup Garnish
Greek yogurt
pumpkin seeds
fresh thyme leaves
Greek yogurt
pumpkin seeds
fresh thyme leaves
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 chili 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.
While the vegetables are roasting, place a large saucepan over medium high heat. Once hot, add 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 a 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 or use an immersion blender. 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 add more salt or pepper if desired. Serve topped with a little yogurt and pumpkin seeds, if desired.
Add the diced butternut squash and the chopped red peppers to the baking sheet. Drizzle with the olive oil and sprinkle with the chili 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.
While the vegetables are roasting, place a large saucepan over medium high heat. Once hot, add 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 a 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 or use an immersion blender. 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 add more salt or pepper if desired. Serve topped with a little yogurt and pumpkin seeds, if desired.
Contact us:
215-598-7040 |
anchorruncsa@gmail.com
Anchor Run CSA
| 2578 Second Street Pike
, Wrightstown, PA 18940
215-598-7040 |
anchorruncsa@gmail.com
Anchor Run CSA
| 2578 Second Street Pike
, Wrightstown, PA 18940
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