Rich and Creamy Butternut Squash Soup (Dairy-Free)

Butternut Squash Soup is rich, creamy, and delicious with a smooth, silky texture. I removed the butter and cream, making this recipe completely dairy-free! An easy recipe and ideal soup for chilly nights.

Rich and Creamy Butternut Squash Soup

This Butternut Squash soup is one of the creamiest, most delicious soups I have ever created… especially since I eliminated all the butter and heavy cream from the recipe. Best of all – no one will notice the difference, and the taste is still excellent!

Most restaurants usually load their butternut squash soups with heavy cream and butter. We know that. So instead, this recipe contains no creams and no butter – what-so-ever! Making this soup – completely dairy-free! And, for more delicious soups, try our Creamy Butternut Squash Potato Soup and our Creamy Broccoli Soup without cream!

Reasons we love this soup!

• Its healthy! And, for more reasons, here are nutritional facts about Butternut squash.
• Has a thick and lusciously-creamy texture.
• Delicious tasting.
• It is relatively easy to make.  
• The prep work is minimal if you can find the butternut squash already pre-chopped at the market.
• This recipe only needs to simmer for 25 minutes, and then it’s pureed into a rich, creamy texture.

Ingredients Needed:

• 2 Tbsp. extra-virgin olive oil
• 3 to 4 carrots
• 3 stalks of celery
• 1 onion
• 1 small butternut squash (about 2 to 3 pounds)
• 1 (32 ounce) low sodium vegetable broth
• 1 cup of water
• 1/4 tsp. salt
• 1/8 tsp. dried thyme
• a pinch of cayenne pepper
• fresh cracked pepper to taste

 

How To Make This Soup?

Here is quick overview to making this delicious butternut squash soup. Plus, our full recipe card is located at the bottom.

1. Cook the Vegetables: In a large soup pot, heat olive oil and sauté onions, carrots, and celery for about 5 minutes, until they have softened. Add the butternut squash and sauté for about 2 minutes.
2. Add Seasonings and Broth: Add salt, thyme, cayenne pepper, vegetable broth and water. ( Liquid should cover the vegetables, if you need to add more water- do so).
3. Simmer the Soup: Bring to a boil. Cover, lower the heat and simmer for 25 minutes. Taste the soup and season with black pepper to taste.Turn off the heat. Set aside, and allow soup to cool down about 20 minutes.
4. Puree the Soup: Transfer in small batches to a blender, and pulse on low speed a few times to puree and pour the soup back into the pot. Or use a hand-held immersion blender to puree the soup until it’s luscious and creamy.

Facts about Butternut Squash…

• Butternut squash can be found in most supermarkets during the fall and winter months. 
• They appear to look like a large pear-shaped, golden-yellow pumpkin, rather than a squash.
• However, they are delicious, sweet-tasting, and loaded with antioxidants and vitamins A and B, along with phytonutrients.  
• They contain similar health benefits to the other squashes; including the benefits of being low-calorie, having no saturated fat, and no cholesterol!

Storing and Freezing…

Store this soup in a sealed container and keep it chilled in your refrigerator. It will stay fresh all week long. It freezes well too, and for up to 2 months.

More Butternut Squash Recipes…

• Caramelized Butternut Squash
• Creamy Butternut Squash Potato Soup
• Oven-Roasted Sweet Potatoes, Butternut Squash and Carrots

Hello friends!  Are you cooking with us?  If you make rich and creamy butternut squash soup, let us know and leave a comment and a star rating below!  Sharing your experience and insights will help all our readers and it helps us too.

Have a delicious day!

Thanks for stopping by!

xo anna and liz