Butternut Soup Without Cream Recipe

When the chill of fall sets in and the leaves begin to crunch underfoot, there’s nothing quite like a warm bowl of homemade butternut squash soup to satisfy your cravings. This cozy, velvety soup is not just a treat for your taste buds, but also an antidote to those chilly days. What’s even better? You don’t need heavy cream to make it indulgently smooth and creamy. The natural sweetness of the butternut squash paired with fragrant spices gives you a rich, satisfying dish without the added calories or dairy.

In this guide, I’m going to walk you through a simple yet delicious Butternut Squash Soup Without Cream recipe that’s easy to make and bursting with flavor. Along the way, I’ll share some ingredient insights, tips, variations, and even ways to enhance your cooking experience.

Ready to dive in? Let’s get started!

Butternut Soup Without Cream Recipe

This butternut squash soup recipe is a celebration of the natural flavors that come with this versatile squash. Whether you’re cooking for a family dinner, preparing a batch for meal prep, or serving something elegant for guests, this recipe will hit the spot every time.

Ingredients Needed

The beauty of this soup is in its simplicity. You don’t need fancy ingredients, but what you do need is quality produce to bring out the best flavors. Here’s what you’ll need:

• 1 medium butternut squash (about 2-3 pounds): The star of the show. Choose a squash that feels heavy for its size and has smooth, unblemished skin.
• 1 tablespoon olive oil: For sautéing and adding richness to the soup without making it too greasy.
• 1 large onion (yellow or white): The base flavor for your soup. It caramelizes beautifully and brings a natural sweetness to balance the squash.
• 2 cloves garlic: Because garlic makes everything better! It adds depth and aroma to the soup.
• 1 carrot: Optional, but it adds an extra layer of sweetness and nutrition.
• 4 cups vegetable broth: This is your liquid base, and it adds a savory umami flavor. You can use chicken broth if you prefer, but vegetable broth keeps it vegetarian.
• 1 teaspoon ground cumin: Adds an earthy, warm flavor. Perfect for autumn dishes.
• 1/2 teaspoon ground cinnamon: Cinnamon brings a touch of warmth and subtle spice that complements the sweetness of the squash.
• 1/2 teaspoon ground ginger: A light hit of spice that adds a slight zing to balance the creaminess.
• Salt and pepper: For seasoning. You can adjust the salt based on the type of broth you use and your personal preference.
• Optional garnishes: Toasted pumpkin seeds, a drizzle of olive oil, or a few fresh herbs like thyme or parsley.

Cooking Instructions

Now that you’ve got your ingredients ready, let’s dive into the cooking process. The steps are straightforward, and the result will be a smooth, velvety soup that’s perfectly spiced and comforting.

1. Prep The Squash

   • Cut the butternut squash in half lengthwise, scoop out the seeds (you can roast them later for a snack), and peel the skin.
   • Cut the squash into small cubes (about 1-inch pieces) so they cook evenly and faster.

2. Sauté The Vegetables

   • Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes, or until softened and lightly golden.
   • Add the garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

3. Cook The Squash And Carrot

   • Add the cubed butternut squash and chopped carrot (if using) to the pot. Stir to combine with the onion and garlic.
   • Sprinkle in the cumin, cinnamon, and ginger. Stir well to coat the vegetables in the spices, releasing their flavors.

4. Add The Broth

   • Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the squash and carrot are very soft.

5. Blend The Soup

   • Use an immersion blender to puree the soup right in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be sure to let the soup cool slightly before blending to avoid splashing hot liquid!

6. Season And Serve

   • Taste and adjust the seasoning with salt and pepper. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
   • Serve hot with your favorite garnish, like a sprinkle of roasted pumpkin seeds or fresh herbs.

Ingredient Insights

The ingredients in this soup aren’t just delicious-they each bring something special to the table:

• Butternut Squash: Not only is it a rich source of vitamins A and C, but it also has a naturally sweet flavor that makes it ideal for soups. The high starch content helps give the soup its creamy consistency without any dairy.
• Olive Oil: A healthy fat that not only helps sauté the vegetables but also adds a rich, smooth texture to the soup.
• Onions and Garlic: They form the savory foundation for many soups. The natural sweetness of onions and the aromatic quality of garlic bring depth and complexity.
• Spices (Cumin, Cinnamon, Ginger): These are the secret weapons in this soup. They offer warmth and depth while enhancing the sweetness of the squash. Cumin adds earthiness, cinnamon provides a cozy, fall-like flavor, and ginger gives a touch of heat without overpowering the soup.
• Vegetable Broth: You could easily swap this with chicken broth, but vegetable broth keeps the soup vegan and lets the flavor of the squash shine.

Expert Tips

• Roast the Squash: If you want an even richer flavor, roast the butternut squash in the oven before adding it to the soup. Roasting brings out the caramelized sweetness of the squash and adds an extra layer of depth to your soup.
• Smoothness Matters: For an extra creamy texture, make sure to blend the soup thoroughly. If you like a bit of texture, you can leave some chunks, but a smooth blend gives that luxurious, velvety consistency.
• Adjust Seasonings: Feel free to play with the spices! A pinch of nutmeg or allspice could add even more warmth, or a dash of cayenne pepper for a little kick.
• Make it Ahead: This soup actually gets better as it sits, so feel free to make a large batch and store it in the fridge for up to 4-5 days. The flavors will meld and deepen over time.

Recipe Variations

If you’re looking to change things up a bit, here are a few variations that you can try:

• Spicy Butternut Squash Soup: Add a diced jalapeño or a pinch of chili flakes to give the soup a bit of heat.
• Apple and Butternut Squash Soup: Add one peeled and chopped apple to the pot for a sweet and tart contrast that pairs beautifully with the squash.
• Coconut Butternut Squash Soup: Replace some of the broth with coconut milk for a richer, more tropical flavor. This variation will also give you a slight creamy texture without dairy.
• Add Protein: Want to make it a bit more filling? Add cooked lentils, chickpeas, or even shredded chicken to the soup for added protein.

Final Words

This butternut squash soup without cream is the perfect dish to warm you up during colder months or anytime you’re craving something comforting but light. The simple ingredients blend together so beautifully that it’s hard to believe the soup doesn’t contain any cream! Whether you’re cooking it for yourself or for a gathering, this soup will always feel like a big hug in a bowl.