This Roasted Red Pepper and Butternut Squash Soup is packed with sweet and smoky flavor, thanks to the roasted red peppers and butternut squash, along with a mix of carrots, celery, onions, garlic and leeks. Everything is roasted together to caramelize the squash and veggies and bring out all their natural sweetness. The soup is thick and creamy without any butter or cream, so it’s completely dairy-free and vegan. Coconut milk is blended with the veggies to create a smooth and velvety soup, but don’t worry, it doesn’t taste like coconut. The flavors of the roasted veggies shine through along with a little smoked paprika, cumin, fresh sage and red pepper flakes!
This soup is such a perfect option for entertaining during the holidays as you can make it a few days in advance and just reheat it before serving.
The most time consuming part of this recipe is preparing the butternut squash cubes, but I have you covered with these tips on peeling and cutting a butternut squash!
This recipe was first published in October 2017 and again in October 2019. It’s a soup that I revisit every year when it’s squash season, so I’m always perfecting it and trying to find ways to make it better. The updated version below includes adjustments to the ingredients to make it even more flavorful and completely vegan!
Table of contents
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Red peppers – You’ll need two large red bell peppers, cut into quarters so they roast a little quicker. Feel free to use yellow or orange bell peppers. It will change the color of the soup a bit but it will still have the same sweet pepper flavor.
- Butternut squash – You’ll need 5 cups of squash cubes for the soup, which is roughly one small butternut squash. While I know it’s easier to roast squash halves (since you don’t need to peel or chop), roasting the cubes is quicker and the squash is more flavorful this way.
- Leeks – I love the mild flavor of leeks in this soup, especially after they’re roasted. As leeks are a little more time consuming to slice and clean, feel free to use more yellow onion instead.
- Sage – If you don’t have fresh sage, you can use 2-3 teaspoons of dried sage instead.
- Spices – All you need is some smoked paprika, cumin and a pinch of red pepper flakes. (Make sure you’re using smoked paprika and not regular paprika).
- Broth – This recipe calls for no salt added vegetable broth. You can also use a regular or reduced-sodium broth, but you may wish to cut back on the amount of salt you add to the recipe.
- Coconut milk – I used light coconut milk for this soup as it has a lighter coconut flavor, but you can use full fat for a thicker and creamier soup. Just note that you may taste a hint of coconut in the soup. You can also substitute with an unsweetened plant-based milk like almond milk or oat milk.
How to make butternut squash and red pepper soup
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Storage and reheating
Store any leftover soup in an airtight glass container in the fridge and enjoy within 3-4 days. I actually think this soup tastes better on the second day! When ready to eat, just reheat in the microwave or on the stovetop. The soup will thicken a little in the fridge, so feel free to add more vegetable broth to thin it out.
Key recipe tips
- Use two sheet pans. When I first started making this soup, I roasted everything on one large sheet pan. This meant the pan was so crowded, the squash and veggies steamed and ended up mushy. If you can, spread everything out onto two large sheet pans so the squash cubes and veggies have space to roast on all sides. This results in the best caramelized flavor.
- Red pepper skin. I don’t normally peel the skin off the roasted red peppers but if you prefer them peeled, just make sure the red pepper skins are blistered so they peel off easily.
- Stand blender. I like to use a stand blender to blend the soup as it results in the creamiest soup texture. Depending on the size of your blender, you may need to do this in two batches. You can also add all the soup ingredients to a large pot and use a handheld immersion blender to purée the soup. (It won’t be quite as creamy but it’s still a great option).
- Soup texture.The soup is on the thick side, so feel free to add more vegetable broth to thin it out.
- Spice level. Smoked paprika and cumin aren’t that spicy, but red pepper flakes are. The recipe just calls for a little bit, so feel free to adjust the amount to suit your preferred spice level.
Recipe FAQs
Yes, but the soup texture may change once thawed due to the coconut milk. If you can, wait to blend in the coconut milk (or your choice of milk) once the soup is defrosted.
While you can’t taste any coconut flavor in this soup, if you prefer to substitute, unsweetened nut milks like almond or cashew milk work well. For a nut-free option, oat milk is a great choice. If you don’t need this soup to be vegan, feel free to use dairy milk or cream.
Yes, feel free to substitute with buttercup, honeynut or acorn squash. Pie pumpkin will also work.
More creamy soup recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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Roasted Red Pepper and Butternut Squash Soup (Dairy-Free, Vegan)
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 bowls
- Category: Appetizer
- Method: Roast and Blend
- Cuisine: American, Canadian
- Diet: Vegan
Description
Sweet and smoky with roasted red peppers and butternut squash, this soup is packed with flavorful herbs and spices and made thick and creamy with coconut milk so it’s dairy-free and vegan.
Ingredients
- 1 small butternut squash, chopped into 1.5 inch cubes (about 5 cups)
- 2 large red bell peppers, seeded and quartered
- 2 carrots, cut into 1/4 inch slices (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 leek (root and top green leaves removed), sliced and cleaned
- 1 medium onion, chopped
- 6–8 large fresh sage leaves, chopped
- 6 cloves garlic
- 3 tablespoons olive oil
- 1 1/4 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes (optional)
- 3 cups no salted added vegetable broth, (plus more if needed)
- 1 can (400 ml) light coconut milk
Instructions
- Preheat oven to 450F.
- Using two large sheet pans, arrange the squash, peppers, carrots, celery, leeks, onion, sage and garlic in a single layer. (Make sure the peppers are cut side down).
- Brush oil on top of the peppers and drizzle the rest of the oil on the squash and veggies.
- Mix together the smoked paprika, salt, cumin, black pepper and red pepper flakes and sprinkle over the squash and veggies. (I usually don’t put any on the peppers). Stir (or toss with your hands) to ensure everything is well coated.
- Roast for 30-35 minutes, or until the squash and veggies are soft and tender with caramelized edges. (Stir things around a few times to ensure even roasting).
- Remove from oven and let cool for a few minutes before adding to the jug of a stand blender.
- Add the vegetable broth and coconut milk and blend on high until smooth and creamy. (Depending on the size and power of your blender, you may need to do this in two batches).
- Transfer the soup to a medium-sized pot or dutch oven and simmer over medium heat until heated through.
- Serve immediately or store in an airtight container in the fridge and enjoy within 3-4 days.
Notes
- To ensure the squash and veggies have space to roast, use two sheet pans. If you crowd everything onto one pan, the squash and veggies will steam and the soup will lack that caramelized, roasted flavor.
- You can use a regular or reduced-sodium broth, but you may wish to reduce the amount of salt you add to the soup.
- Smoked paprika and cumin aren’t that spicy, but red pepper flakes are. The recipe just calls for a small amount, so feel free to adjust the amount to suit your preferred spice level.
- If you don’t have a stand mixer, transfer the roasted ingredients, broth and milk to a pot and use an immersion blender to blend until creamy.
- To thin out the soup, just add more broth. The soup also thickens in the fridge, so before reheating leftovers, you may wish to add some more broth.
Nothing beats the taste of roast pepper, and this soup looks amazing. Lovely colour and textures. Will save this recipe to make it as soon as this weekend since I have all the ingredients. Thank you so much for sharing!
Thank you Ramona! Hope you like it!
That is such a comforting and hearty soup for the season. I love roasted veggies – makes them so sweet and flavorful. I can imagine how tasty this soup might have tasted. Yumm!!
Thanks Pavani!
You soup looks so delicious, and I love the ingredients you have included in it.
Thanks!
I love your photos and the soup is right up my alley! I’ve been craving butternut squash soup and this one needs to happen soon!
Thanks Marcie! Hope you get to make it!
This looks delicious! I love that it’s dairy-free too!
Thanks Amanda!
I love that you recreated this with ingredients you can easily find (and that you love it even more). It sounds so delicious, and perfect for fall!
Thanks Katherine!
This is just the kind of hearty, healthy soup I’m craving right now. Putting it on the menu!
Thank you Marissa!
Delicious flavor combination Leanne! So perfect and cozy for fall. Pinning and excited to try!
Thanks Mary Ann! Hope you like it!
Whenever leeks, sage and roasted red peppers are involved – count me in! Love your recipe and the entire medley of flavors that goes in it. Absolutely gorgeous too. Will be making it for sure this season. Pinned.
Thanks Milena! Appreciate you pinning!
This is an amazing looking soup. I love all the flavors in this because, sometimes, butternut squash soup is bland. This one is definitely NOT BLAND. I agreed with your comment about soup tasting better on the second day. I love to make soup on the weekend when we have more time and stick it into the fridge for weeknights when things are crazy. I love this recipe. Thanks for sharing it.
Glad you agree! Leftover soup is just the best! Thanks Patti!
Looks like a perfect soup for fall…super duper creamy and packed with yum! A big bowl would be lovely for today’s lunch, especially with this wind and chill. Funny how a lot of soups are even better the next day. Have an awesome weekend ahead! P.S. If you ever need fresh sage, our garden is OVERFLOWING with the stuff, lol.
I will definitely remember that! Love fresh sage! Thanks Dawn. Hope all is well!
I loved this soup the first time around so looking forward to trying the updated version!!
Pics look amazing.
I’m so happy to hear that Terry! Thanks!
I love butternut squash soup and am always looking for new ways to enjoy it! Love all the veggies you’ve packed in here and the touch of coconut rounds it out perfectly!
Thanks so much Jennifer!
A perfect soup day!! My family will love this luxurious soup!
Thanks Annie!
I LOVE pureed soups…but that said, I’ve tried baby food, and its actually pretty decent too. (Certainly better than cat food, which I may or may not have once sampled ….:D)
Haha! I’m a huge fan of pureed soups! I’ve tried baby food before, but never cat food! No judgement here! 😉
I love both roasted red pepper and butternut squash soups, so I am loving that this combines both together! It makes it extra awesome 😉 . This is perfect for when you are craving a delicious bowl of soup!
Thanks Vanessa! It’s been on repeat in my house all winter! Great to make on Sundays and enjoy for lunches during the week.
It’s still chilly here, and this looks delicious. My family would love this for dinner this week!
Thanks Kaitie! It’s a great cold weather soup! I make it all the time.
I like a soup that is thick, creamy and chunky! But I also like the pureed ones, and the chunky ones. My only requirement, they have to be vegetarian (or pescetarian). Loreto is the soup maker at home, I know he would love your spice additions: smoked paprika, red pepper flakes, pepper, and sage. Plus, the coconut milk adds a delightful creaminess. We love soup season!!
Thanks Nicoletta! I wish it could be soup season year-round! I enjoy the spices as well, and often make this one without ham. Hope you have a great week!