Creamy Roasted Red Pepper and Butternut Squash Soup: A Dairy-Free Fall Favorite

Embrace the comforting flavors of autumn with our incredibly delicious Roasted Red Pepper and Butternut Squash Soup. This recipe delivers a harmonious blend of sweet butternut squash and smoky roasted red peppers, beautifully complemented by subtle notes of coconut and warming spices. Not only is this soup a flavor powerhouse, but it’s also naturally dairy-free and can be effortlessly adapted to be vegan and vegetarian, making it a versatile option for any table. We’ve packed this post with essential recipe tips, clever substitutions, and detailed instructions to ensure your success in the kitchen.

This post was originally published in October 2017 and has been thoughtfully updated to include significant adjustments to the recipe, along with fresh text and new photos. (We’ve even included an original photo at the end of this post, so you can see the transformation and appreciate the “before and after”!)

This soup holds a special place in my heart, and for good reason. I first shared a version of this recipe several years ago, and it quickly became a staple in my kitchen, making appearances multiple times every fall season. The original recipe, while delicious, relied on pre-cut butternut squash mixes that included carrots, onions, and leeks, conveniently found at my local grocery store.

However, as often happens with grocery store availability, that specific pre-packaged soup mix became increasingly difficult to find. Realizing that an ingredient’s scarcity makes a recipe less accessible and less “reader-friendly,” I embarked on a mission to re-create this beloved soup. My goal was to develop a version using only basic, readily available ingredients that you can easily pick up at any grocery store or your local farmer’s market. The journey was rewarding, and the result? I genuinely believe this updated version of the soup is even more incredible than the original!

Why You’ll Fall in Love with This Red Pepper and Butternut Squash Soup:

• Rich, Thick, and Satisfying: This soup is designed to be deeply flavorful and wonderfully creamy, making it substantial enough to stand alone as a main course. Its hearty texture also makes it a perfect side dish or an elegant appetizer, setting the stage for any meal.
• A Festive Addition to Holiday Menus: With its warm, earthy flavors and vibrant autumn hues, this soup is an ideal candidate for your Thanksgiving or Christmas dinner tables. It offers a fresh, wholesome alternative or complement to traditional holiday fare, impressing your guests with its sophisticated taste and vibrant appearance.
• Clever Way to Use Leftover Ham: For those who enjoy a touch of savory richness, this soup offers an excellent opportunity to incorporate leftover ham from your holiday dinners. The smoky ham pairs beautifully with the sweet roasted vegetables, adding another layer of flavor and heartiness without creating food waste.
• Surprisingly Simple to Prepare: Despite its gourmet taste, this soup remains remarkably easy to make. By utilizing basic, wholesome ingredients and a straightforward roasting and blending process, you’ll achieve a restaurant-quality soup with minimal fuss. Roasting the vegetables intensifies their natural sweetness and adds a depth of flavor that’s hard to beat.
• Dietary-Friendly & Adaptable: Already dairy-free thanks to coconut milk, this soup can easily be made vegan and vegetarian by simply omitting the optional ham. It’s a fantastic choice for accommodating various dietary needs while still delivering exceptional taste.

Essential Ingredients for Your Red Pepper and Butternut Squash Soup:

Gathering these simple, fresh ingredients is the first step to creating this delightful soup:

• Butternut squash: The star of the show, providing natural sweetness and creamy texture.
• Red peppers: Roasted to perfection, they add a sweet, smoky depth.
• Carrots: Contribute extra sweetness and a vibrant color.
• Onion: A foundational aromatic for any great soup.
• Leek: Offers a mild, delicate onion flavor that complements the other vegetables beautifully.
• Sage: Fresh sage infuses the soup with an earthy, aromatic quality that screams “fall.”
• Garlic: Essential for building a robust flavor base.
• Extra virgin olive oil: For roasting the vegetables and bringing out their best.
• Smoked paprika: Crucial for that irresistible smoky flavor profile.
• Salt and pepper: Basic seasonings to enhance all the flavors.
• Crushed red pepper flakes: For a subtle hint of warmth and spice.
• Vegetable broth: The liquid base, ensuring it remains vegan-friendly.
• Coconut milk: Provides a dairy-free creaminess and a delicate tropical hint.
• Corn (optional): Adds a pop of sweetness and texture.
• Ham (optional): A savory addition for those who enjoy a meatier soup, perfect for leftovers.

Crafting Your Butternut Squash Red Pepper Soup: A Step-by-Step Guide:

Making this creamy soup is a straightforward process, largely involving roasting and blending. Here’s how you’ll bring it to life:

• Step 1: Prepare and Season the Vegetables for Roasting. Begin by preheating your oven to 400°F (200°C) and lining a large rimmed baking sheet with parchment paper for easy cleanup. Carefully cut your butternut squash into approximately 1/2-inch cubes. This smaller size helps to quicken the roasting time and ensures even cooking. Slice your carrots into 1/4-inch coins, and roughly chop the red peppers, onion, and leek. Arrange all these prepared vegetables, along with the fresh sage leaves and garlic cloves, in a single layer on your lined baking sheet. Drizzle generously with extra virgin olive oil, then sprinkle evenly with smoked paprika, salt, pepper, and crushed red pepper flakes. Toss everything together, either with a spoon or your hands, to ensure every piece is beautifully coated in the oil and spices.

Note on Cutting Butternut Squash and Leeks: If the thought of peeling and cutting a butternut squash feels daunting, don’t worry! I’ve put together a helpful guide specifically for air fryer butternut squash that also covers the basics of safely and easily preparing this winter squash. And for cleaning and slicing leeks, which can sometimes trap dirt, this quick and informative article and YouTube video from Gimme Some Oven is an invaluable resource.

• Step 2: Roast Until Tender and Sweet. Transfer the baking sheet of seasoned vegetables to your preheated oven. Roast for 35-40 minutes, or until the vegetables are wonderfully soft and tender, with a slight caramelization around the edges, indicating maximum flavor development. Stir them a few times throughout the roasting process to ensure even cooking and prevent any burning. Once roasted, remove the tray from the oven and allow the vegetables to cool slightly on the baking sheet for a few minutes.

• Step 3: Combine Roasted Vegetables with Liquids. Carefully transfer all the roasted vegetables, including any delicious pan drippings, into a large pot or a Dutch oven. This is where your soup will truly begin to take shape.

• Step 4: Stir in Broth and Coconut Milk. Pour in the vegetable broth and the full can of light coconut milk over the roasted vegetables. Give it a gentle stir to combine before the next step.

• Step 5: Achieve Creamy Perfection. Using a handheld immersion blender, carefully purée the soup directly in the pot until it reaches your desired consistency – thick, smooth, and wonderfully creamy. If you plan to add corn and/or ham to your soup, you can pause here and skip directly to Step 7.

• Step 6: Simmer (Without Add-ins). If you prefer to enjoy this delightful soup without the addition of corn or ham, bring the puréed soup to a low boil on the stovetop. Reduce the heat and let it simmer gently for 15-20 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot. During this simmering time, the flavors will meld and deepen beautifully. If you find the soup is a bit too thick for your liking, now is the perfect opportunity to thin it out by stirring in a little more vegetable broth, a tablespoon at a time, until it reaches your preferred consistency. Once happy, jump to Step 8 to finish.

• Step 7 (Optional – With Corn & Ham): Incorporate Add-ins and Simmer. If you’re opting for the extra texture and flavor of corn and ham, add them to the puréed soup at this stage. Bring the soup to a low boil on the stovetop, then reduce heat and let it simmer for 15-20 minutes, stirring periodically to prevent scorching. Just like in Step 6, if the soup appears too thick after simmering, feel free to add more vegetable broth until it reaches your desired consistency.

Note on Corn and Ham: For the corn, you have options! Canned corn is perfectly acceptable for convenience. Alternatively, for an even deeper flavor, you can roast two ears of fresh corn along with your other vegetables in Step 1. The ham is entirely optional, but it’s a fantastic and flavorful way to utilize any pre-cooked holiday leftovers. When choosing ham, I often opt for lean and reduced-sodium varieties to keep the soup lighter.

• Step 8: Final Seasoning and Serve. Taste the soup and adjust the seasonings as needed. You might want to add a pinch more salt, a dash of black pepper, or an extra sprinkle of crushed red pepper flakes for a bit more kick. Ladle the hot soup into bowls, garnish as desired (savory granola is a personal favorite!), and savor every spoonful!

Making This Butternut Squash Soup Perfectly Vegan:

Good news for our plant-based friends! This Roasted Red Pepper and Butternut Squash Soup is inherently vegan-friendly with just a few mindful choices. Beyond the optional suggestion to add ham, the core recipe is entirely plant-based. To ensure it remains 100% vegan, simply omit the ham from the recipe. Always double-check that you are using a high-quality vegetable broth and, of course, sticking with coconut milk (or another unsweetened nut milk) as opposed to any dairy-based cream or milk.

Storage Solutions: How Long Will This Butternut Squash Soup Last?

To enjoy your delicious homemade soup for days, store any leftovers in an airtight glass container in the refrigerator. It will keep beautifully for 3-4 days. In fact, many people, myself included, find that the flavors of this soup deepen and meld even more after a day in the fridge, making it taste even better on the second day! When you’re ready to eat, simply reheat individual portions in the microwave or gently warm it on the stovetop until heated through.

Freezing This Butternut Squash Soup: Tips for Success:

Yes, this soup freezes wonderfully, making it an excellent candidate for meal prep! To ensure the best results when freezing and thawing, here are a few suggestions:

• Cool Completely Before Freezing: Always allow the soup to cool down to room temperature entirely before transferring it to freezer-safe containers or heavy-duty freezer bags. Freezing hot soup can lower the temperature of your freezer and affect other items.
• Consider Coconut Milk Separation: While coconut milk tends to hold up better than dairy milk or cream when frozen and thawed, sometimes dairy and non-dairy alternatives can separate a bit. If you’re concerned about texture, an advanced tip is to purée the roasted vegetables with just a portion of the broth, freeze this base, and then blend in the coconut milk (and remaining broth) once you’ve defrosted and are reheating the soup. This helps maintain a perfectly creamy consistency.
• Add Corn and Ham Later: For optimal texture, I highly recommend omitting the corn and ham if you plan to freeze the soup. Corn can become a bit mushy, and ham’s texture might change after freezing and thawing. It’s best to add these optional ingredients fresh to the soup once it’s been defrosted and reheated.
• Freezer Lifespan: When stored properly, this soup should maintain its quality in the freezer for up to 3 months. Remember to label your containers with the date for easy tracking.

Perfect Pairings: What to Serve with Your Roasted Red Pepper and Butternut Squash Soup:

This versatile soup can be enjoyed on its own, but it truly shines when paired with complementary sides and toppings. Here are some fantastic ideas to elevate your meal:

• Savory Granola: My absolute go-to soup topping lately! Its crunchy texture and herbaceous notes provide a delightful contrast to the soup’s creaminess, and it’s beautifully showcased in the photos throughout this post.
• Everything Bagel Croutons: For an extra layer of garlicky, seedy goodness, homemade everything bagel croutons are simply phenomenal when loaded on top of creamy soups like this. They add incredible flavor and a satisfying crunch.
• Crispy Air Fryer Chickpeas: If you’re looking for a crispy, grain-free topping that also adds a boost of protein, air fryer chickpeas are an excellent choice. Season them simply or with spices that complement the soup.
• A Refreshing Side Salad: A light, crisp salad, such as this vibrant winter citrus crunch salad, would beautifully round out your meal. The bright, fresh flavors of a salad offer a wonderful counterpoint to the rich, warm soup.
• Crusty Bread or Garlic Knots: Nothing beats a slice of warm, crusty bread or soft garlic knots for dipping into a creamy soup.

Additional Tips and Expert Substitutions for Your Roasted Red Pepper and Butternut Squash Soup:

To help you perfect this recipe and adapt it to your preferences, here are some extra insights and substitution suggestions:

• Red Pepper Skin: I typically don’t peel the skin off the roasted red peppers, as it softens considerably during roasting and blends smoothly into the soup, adding extra nutrients and a lovely rustic texture. However, if you prefer a silkier texture or dislike the slight chewiness, ensure the red pepper skins are thoroughly blistered and charred during roasting; this makes them incredibly easy to peel off after a short rest.
• Broth Choices: This recipe specifies “no salt added” vegetable broth, allowing you full control over the soup’s seasoning. You can certainly use a regular or reduced-sodium broth, but be mindful to reduce the amount of salt you add initially, tasting and adjusting as you go. For non-vegan or non-vegetarian diets, chicken broth can be used for a different flavor profile.
• Blender Options: A handheld immersion blender is incredibly convenient for puréeing directly in the pot, minimizing cleanup. If you don’t have one, a traditional upright blender works perfectly. Just remember to work in batches, filling the blender only halfway, and securing the lid well (leaving a small vent for steam if puréeing hot liquids) to prevent spills and splatters. Purée until perfectly smooth.
• Adjusting Soup Thickness: The beauty of homemade soup is its adaptability! If your soup is thicker than you prefer, simply add more vegetable broth, a quarter cup at a time, stirring well after each addition, until you reach your desired consistency. Keep in mind that soups tend to thicken in the refrigerator, so you may need to add a splash more broth when reheating leftovers.
• Coconut Milk Alternatives: While coconut milk provides a unique depth and dairy-free creaminess, if you’re not a fan of its subtle tropical hint, you can easily substitute it. An unsweetened nut milk, such as almond or cashew milk, would work well for a similar creamy, dairy-free result. For those who don’t require the soup to be vegan, full-fat dairy milk or a touch of heavy cream can also be used for an even richer texture.
• Fresh vs. Dried Sage: Fresh sage leaves infuse an incomparable aroma and flavor. If fresh sage isn’t available, you can substitute it with dried sage. A good general rule of thumb is to use two teaspoons of dried sage for every six to eight fresh leaves specified in the recipe.
• The Power of Smoked Paprika: Do not underestimate the importance of smoked paprika in this recipe! It is critical for achieving that signature smoky flavor that perfectly complements the roasted vegetables. Regular paprika, while colorful, has a much milder, less complex flavor and will not yield the same delicious smoky result. Ensure you specifically use “smoked paprika.”

Pin this Roasted Red Pepper and Butternut Squash Soup to make for the holidays!

If You’re Craving More Cozy Soup Recipes, You Might Also Enjoy:

• Golden Beet Soup: This vibrant and nourishing soup is completely vegan, offering a delightful sweet and creamy profile with the unique earthiness of golden beets, brightened by fresh ginger, garlic, sage, and carrots.
• Dairy-Free Seafood Chowder: A highly popular recipe on Crumb Top Baking, this chowder features a rich and creamy cashew-based broth, generously loaded with succulent shrimp, tender scallops, and flaky salmon for a truly luxurious meal.
• Dairy-Free Corn Chowder: Another delightful cashew-based creation, this corn chowder is bursting with the sweetness of fresh corn, complemented by tender baby potatoes and topped with a uniquely crunchy coconut bacon for an irresistible finish.
• Spicy Tomato Chickpea Soup: This hearty and flavorful soup is gluten-free and vegan, primarily uses convenient pantry staples, and comes together incredibly quickly in the Instant Pot, perfect for a busy weeknight.

If you get a chance to make this delicious Roasted Red Pepper and Butternut Squash Soup, I would absolutely love to hear your thoughts and feedback in the comments section below! Your experiences and insights are always welcome.

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We hope you enjoy this updated and enhanced recipe. Happy cooking!