Roasted Red Pepper Butternut Soup

Roasted red pepper and tomato soup used to be my favourite growing up. The addition of butternut squash, minus the tomatoes and with some red lentils in the mix for added thickness and sustenance, makes for one magically delicious soup…

I also added some smooth Lifeforce almond butter for some added richness. A little fat goes a long way in creating a soup that is just more balanced and satisfying in terms of it’s nutrient profile.

I nearly always add almond butter to Romesco sauce and it worked so well in the red pepper pesto, I new the naturally sweet almond butter would be the perfect addition.

FYI this is not a sponsored post, content created for Lifeforce and I was so in love with the soup I wanted to share it on here too.

Almond Butter Red Pepper Butter Nut Soup
Print Recipe
By Peachy Palate Serves: 3 -4 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

1 tbsp olive oil

1 onion finely sliced

2 cloves of garlic, crushed

3 red peppers, pointed

300g diced butternut squash

100g red lentils

750ml water or stock

60g Lifeforce Smooth Almond Butter

1 tsp smoked paprika

½ tsp cumin

Sea salt and black pepper to taste

Instructions

1

Heat a large pot and add the olive oil. Once the oil is hot add the onion and garlic and cook for 5 minutes, stirring to ensure they don’t burn.

2

Add the peppers and squash and cook for a further 10 minutes, stirring often.

3

Add the red lentils ,water or stock, almond butter, paprika and cumin to the pot. Stir to combine. Bring to the boil and then simmer for 30 minutes.

4

Transfer to a large blender or blend until smooth using a hand blender. Season to your own taste with salt and black pepper if desired.

5

Store in the fridge in a sealed container for up to three days.