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

Name: Roasted Red Pepper and Butternut Squash Soup (Dairy-Free)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 cups chopped butternut squash, 1/2-inch cubes; 2 cups sliced carrots, 1/4-inch coins; 2 large red bell peppers, seeded and quartered; 1 leek (root and top green leaves removed), chopped; 1 large onion, chopped; 6-8 large fresh sage leaves; 6 cloves garlic; 2 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon ground pepper; 2 1/2 cups no salted added vegetable broth; 1 can (400 ml) light coconut milk; 2 cups corn, canned or fresh and roasted (optional); 2 cups chopped pre-cooked lean ham (optional)

Instructions

Prep:15minCook:1h

Roasted Red Pepper and Butternut Squash Soup is sweet and smoky with roasted red peppers and butternut squash and hints of coconut and spice. It's also dairy-free and can easily be made vegan and vegetarian.

Updated at: Fri, 28 Feb 2025 16:11:22 GMT