Roasted Red Pepper & Butternut Squash Soup

This hearty little soup is perfect for those chilly Autumn days that usually descend on us at this time of year.

I love butternut squash, it’s readily available, super tasty, rich in vitamins and contains no saturated fat or cholesterol! So get cooking with it, starting with this soup!

Red lentils are a nice addition here, they bring the heartiness to the bowl and are a great source of protein, as we all know, is essential for the growth and repair of our harassed 21st century bodies.

I’ve added what may seem like a lot of garlic here, adjust that to your own taste though do bear in mind how good it is for you. Garlic has very high levels of vitamins and minerals, it really is a super food. My lovely Nana is testament to this, she has sworn by  the health benefits of garlic for as long as I can remember and she is still  almost as sprightly and glamorous in her *whispers* 80’s as she was when she donned her fake fur coat in the 70’s!


1 Butternut Squash, peeled & chopped005

150g Red Lentils

1.5 litres Vegetable Stock

2 Red Peppers, chopped into quarters & deseeded

1 Red Onion, cut into wedges

4 Garlic Cloves, squashed in their skins

 1 tbsp Rapeseed Oil


  1. Pre heat the oven to 180C
  2. Place the peppers, onion & garlic on an oven tray, drizzle with the olive oil and pop into the oven for 20 minutes.
  3. Meanwhile, place the squash, lentils and stock into a large saucepan and bring to the boil, leave to simmer.
  4. After 20 minutes remove the veg from the oven and add to the saucepan with the squash and lentils, squeezing the garlic from the skins.
  5. Simmer for a further 5-10 minutes, the blitz everything with a hand held blender or pop into a liquidiser.


Serve alongside some lovely brown soda bread for a tasty little lunch.


This soup freezes very well so make lots and store it for those days when there’s nothing in the fridge.

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