Roasted Red Pepper & Butternut Squash Soup — Dairy-Free Vegan Recipe

This Roasted Red Pepper and Butternut Squash Soup combines sweet, smoky roasted red peppers and caramelized butternut squash with carrots, celery, leeks, onion and garlic. Roasting the vegetables brings out their natural sweetness and adds depth of flavor. The finished soup is thick and velvety without butter or cream, making it dairy-free and vegan. Light coconut milk is blended into the roasted vegetables to achieve a smooth texture without an overt coconut taste. Smoked paprika, cumin, fresh sage and a pinch of red pepper flakes round out the savory profile.

Ingredients and substitutions

Below is a quick overview of key ingredients and suggested swaps. The recipe card at the end of the post lists exact quantities.

• Red peppers – Use two large red bell peppers, quartered so they roast faster. Yellow or orange peppers work too; they change the color slightly but keep the sweet pepper flavor.
• Butternut squash – About 5 cups of 1.5-inch cubes (roughly one small squash). Roasting cubes gives more caramelized flavor than roasting halves, even though prepping cubes takes longer.
• Leeks –Leeks add a gentle onion-like sweetness after roasting. If you’d rather, replace them with additional yellow onion.
• Sage – Use fresh sage if possible; 2–3 teaspoons dried sage can be used instead if needed.
• Spices –Smoked paprika, cumin and a pinch of red pepper flakes provide warmth and smokiness. Use smoked paprika (not regular) for the best effect.
• Broth –No-salt-added vegetable broth is recommended so you can control seasoning. Regular or reduced-sodium broth is fine; adjust added salt accordingly.
• Coconut milk – Light coconut milk keeps the soup creamy with a subtler coconut note; full-fat yields a richer texture but may impart more coconut flavor. Unsweetened almond, cashew or oat milk can be substituted for a different dairy-free option.

How to make butternut squash and red pepper soup

Here’s a concise overview of the method; consult the recipe card at the end for precise times and quantities.

Storage and reheating

Store leftovers in an airtight glass container in the refrigerator for 3–4 days. The flavors often deepen after a day. Reheat gently on the stovetop or in the microwave; if the soup has thickened in the fridge, thin it with a splash of vegetable broth before reheating.

Key recipe tips

• Use two sheet pans. Spacing the vegetables across two pans prevents steaming and encourages caramelization for better flavor.
• Red pepper skin. Peeling the roasted red pepper skins is optional. If you prefer peeled peppers, roast until the skins are well blistered so they peel easily.
• Stand blender. A high-powered blender yields the creamiest texture. If your blender is small, blend in batches. An immersion blender is an acceptable alternative though the texture may be slightly less silky.
• Soup texture. The soup is fairly thick; add extra broth to reach your preferred consistency.
• Spice level. Adjust the crushed red pepper flakes to control heat; smoked paprika and cumin add warmth without much heat.

Recipe FAQs

More creamy soup recipes

• Roasted Pear and Parsnip Soup
• Carrot and Butternut Squash Soup
• Roasted Sweet Potato and Carrot Soup

If you make this recipe, please share your experience and any questions in the comments area on the recipe page.

📖 Recipe

Roasted Red Pepper and Butternut Squash Soup (Dairy-Free, Vegan)

Sweet and smoky, this creamy soup uses roasted red peppers and butternut squash blended with coconut milk for a dairy-free, vegan finish.

4.84 from 24 votes

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Servings: 6 bowls

Author: Leanne Combden

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 garlic cloves
• 3 tablespoons olive oil
• 1 1/4 teaspoons 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-salt-added vegetable broth (plus more if needed)
• 1 can (400 ml) light coconut milk

Instructions

• Preheat oven to 450°F (230°C).
• Using two large sheet pans, arrange the squash, peppers, carrots, celery, leeks, onion, sage and garlic in a single layer, with peppers cut side down.
• Brush oil on the peppers and drizzle the remaining oil over the squash and other vegetables.
• Mix smoked paprika, salt, cumin, black pepper and red pepper flakes and sprinkle over the vegetables (typically not on the peppers), then toss to coat.
• Roast for 30–35 minutes, stirring occasionally, until the vegetables are tender and caramelized.
• Remove from the oven and let cool for a few minutes before transferring to a blender.
• Add the vegetable broth and coconut milk and blend on high until smooth and creamy. Work in batches if needed.
• Transfer to a pot or Dutch oven and simmer over medium heat until heated through. Adjust seasoning to taste.
• Serve immediately or store in an airtight container in the fridge for 3–4 days.

Notes

1. Use two sheet pans so the vegetables roast rather than steam; this yields better caramelization and flavor.
2. A regular or reduced-sodium broth can be used; adjust added salt as needed.
3. Adjust crushed red pepper flakes to control heat—the recipe calls for a small amount by default.
4. If you don’t have a stand blender, use an immersion blender in a large pot, though the texture may be slightly less silky.
5. To thin the soup, add extra vegetable broth. Soups often thicken when chilled, so add broth before reheating leftovers if needed.

Nutrition Facts per Serving

Calories: 205kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g

Disclaimer

Nutrition information is an estimate and will vary depending on substitutions and specific brands used.

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