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Creamy Butternut Squash Soup (With No Cream!)

5.0 from 1 vote

This recipe for Creamy Butternut Squash Soup has been a long time coming, and it has a secret: it uses no cream! It’s a soup my husband has been making for over 20 years now. I’m sharing it here with his permission, of course. And you can thank me later, because it’s out of this world good.

creamy butternut squash soup served in a vintage mug with cinnamon stick and thyme garnish

It is ALWAYS a crowd-pleaser, show-stopper, and gets a “WOW that’s delicious!!” from whoever tastes it. Every Thanksgiving we serve it as either an appetizer in a mug, or as a soup-shooter.

butternut squash soup in fancy shot glasses as "soup shooters"

We enjoy it regularly during the fall and winter months. It is honestly such a hit!

Why You’ll Love This Recipe

Aside from capturing all the fall flavors in a single pot, you will love this recipe because it’s so delicious and versatile, and it always looks gorgeous. Whether you serve it for a holiday party, for Thanksgiving, or make it for a random Tuesday night dinner, I promise you, it will not disappoint!

My personal favorite part of this recipe is that it is so creamy without using any actual cream or thickeners. None! It gets it silky texture from the potatoes and squash, with just the right amount of maple syrup and honey to add to the velvety texture.

up-close shot of creamy butternut squash soup in a vintage mug

This soup freezes well, and again, looks gorgeous as an app for a cocktail party or on the dinner table. And it comes together easily! I’m talking minimal effort here, people. So, let’s get started!

The Ingredients

ingredients for Creamy Butternut Squash Soup

Here are the basic ingredients you’ll need to make Creamy Butternut Squash Soup:

  • vegetables: onions, carrot, celery, sweet potatoes, Yukon Gold potatoes, butternut squash
  • liquids: butter, vegetable broth, honey, maple syrup
  • herbs/spices: pumpkin pie spice, cinnamon, nutmeg, salt, pepper

As you can see, I used a shortcut by picking up a butternut squash that has already been peeled, halved, and seeded. Score! You also don’t need to finely chop anything here, since you’re going to puree it anyway, so a loose chop on everything works great (and saves prep time).

Health Benefits of Sweet Potatoes and Butternut Squash

If you’re into the health benefits, you’ll be happy to know that the sweet potatoes and butternut squash pack a healthy punch. Just one sweet potato will give you over 100% of the vitamin A your body needs each day, keeping your eyes, immune system, and organs happy. They’re a superfood loaded with carotenoids, which are antioxidants. Antioxidants protect your cells from damage, so this is a very good thing.

Much of the same holds true for the health benefits of butternut squash, which is also loaded with vitamins and a great source of fiber. Both these superfoods have a low-glycemic index, meaning their carbs are digested more slowly and they won’t spike your blood sugar.

How to Make This Soup

Making this soup is super easy, and my favorite part is how good your home will smell once it’s simmering. Here we go!

Step 1: Largely chop all the vegetables. There’s no need for small dices or perfection here; a good, loose chop is great.

vegetables chopped in large chunks

Step 2: Melt the butter over medium-high heat in a large sauce pot. Once melted, add the onions, and saute for about 5-7 minutes, until soft and translucent. Then, add in your celery, carrots, potatoes, and butternut squash, and let those cook until they soften (about 10 minutes).

chopped vegetables in a large soup pot

Step 3: Add in your vegetable broth. You want just enough to cover all the vegetables; depending on the size of sweet potatoes and squash you have, a quart should do it, give or take. (If you like a creamier texture, add a bit less broth; if you’re going for a thinner/more liquid texture, add a bit more.) Add in the spices, honey, and maple syrup, and cover the pot with a lid. Allow it to simmer for about 45 minutes.

adding spices and pouring honey over the vegetables

Step 4: Remove the lid and turn off the heat. You have two options here: you can allow the soup to slightly cool, then carefully transfer the ingredients to a blender and blend until smooth; or you can use an immersion blender and blend it all up right in the pot. We use our immersion blender because it’s more convenient (and makes less of a cleanup).

pureeing the soup with an immersion blender

Then, serve it up immediately in bowls, mugs, or shot glasses as a party app! You can also store it in the refrigerator or freezer. Enjoy!

Frequently Asked Questions

How can I store this Butternut Squash Soup?

You can store this soup in an airitght container in the refrigerator for up to 4 days. You can also freeze this soup in airtight freezer containers (or an easy-release silicon soup molds) for up to 3 months.

How can I serve this soup?

Serving this soup is my favorite part! You can serve them in vintage mugs (these are my favorite), as a soup shooter for a cocktail party, in a regular mug, or in a plain ol’ soup bowl.

What substitutions can I make with this soup?

For substitutions, you can use a single large white potato instead of the Yukon Gold potatoes. You can also use all honey or all maple syrup; we just like the flavors of both together. You could also leave out the honey/maple syrup altogether because honestly, this soup is sweet enough as it is. Lastly, you can adjust the spices to any of your favorites: cloves are always a good add-in if you like that flavor, and if you’re looking for a kick, you can add some crushed red pepper or Cayenne pepper, to your taste.

Butternut Squash Soup (No Cream!)

Recipe by Alessandra Macaluso
5.0 from 1 vote
Course: Uncategorized
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 

This Creamy Butternut Squash soup has a secret: there’s no cream involved! It’s the perfect appetizer for a holiday or cocktail party, or even a great velvety base for a dessert. Enjoy.

Cook Mode

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Ingredients

Directions

  • Heat butter or oil a large pot over medium-high heat. Once melted, add the onions and saute until soft and translucent (about 5 minutes).
  • Add the celery, carrot, potatoes, and squash, and let cook until lightly browned, stirring occasionally. Pour in the vegetable stock (you want just enough to cover everything, so adjust amount as needed – see note). Reduce heat to low, add all the spices, cover the pot, and simmer 45 minutes, or until all vegetables are tender.
  • Once the vegetables are cooked, remove the lid and use an immersion blender to blend the soup to a smooth consistency. Alternatively, you can transfer the soup to a blender and process until smooth. Pour into bowls, mugs, or shot glasses, garnish with fresh thyme leaves and/or cinnamon sticks (optional), and serve with your favorite crackers, bread, and/or winter salad. Enjoy!

Notes

  • You want to have just enough vegetable broth to cover all the vegetables. You can adjust to the consistency you desire: if you add extra broth, the soup will be a thinner consistency; less broth, and the soup will be extra thick. Using enough to just cover the vegetables will give you a nice creamy texture.

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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