Name: Creamy Butternut Squash Soup Without Cream
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 butternut squash ((cut in half and seeded)); 3 large carrots ((peeled and roughly chopped)); 1 yellow onion ((roughly chopped)); 1 head of garlic ((top sliced off)); ½-1 inch ginger ((skin trimmed off)); 3 ripe tomatoes ((halved)); 3 cups chicken broth regular or ((*low sodium chicken broth can be substituted)); salt and pepper to taste; 1 tsp olive oil; drizzle of coconut milk

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This Creamy Butternut Squash Soup Without Cream gets its silky texture from roasted butternut squash and vegetables—no heavy cream needed. Butternut squash, carrots, tomatoes, onion, garlic and fresh ginger roast together before being blended with chicken broth into a smooth, flavorful soup. Everything roasts on one sheet pan, and the soup is ready in under an hour. It’s an easy fall soup that’s light enough for lunch but satisfying enough for dinner with a big piece of crusty bread.

Creamy homemade butternut squash soup in a white bowl with fresh herbs, perfect for fall comfort food. Located on a wooden table with a butternut squash, autumn leaves-patterned cloth, and wooden utensils.

Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

1 butternut squash (cut in half and seeded)
3 large carrots (peeled and roughly chopped)
1 yellow onion (roughly chopped)
1 head of garlic, (top sliced off)
½-1 inch ginger (skin trimmed off)
3 ripe tomatoes (halved)
3 cups regular or low-sodium chicken broth
salt and pepper to taste
1 tsp olive oil
drizzle of coconut milk

Butternut squash, peeled in half, carrots, roughly chopped, one yellow onion, roughly chopped, one head of garlic, top, sliced off an inch of ginger with the skin, trimmed off, tomatoes, salt, pepper, and olive oil on a lined sheet pan.

*Chicken broth, olive oil, and salt & pepper are missing from the photo.

Butternut squash: The base of the soup. Roasting it brings out its natural sweetness.
Carrots + tomatoes: Add more flavor, color and body to the soup.
Yellow onion: Roasts right alongside the other vegetables.
Whole head of garlic: Don’t let the amount scare you. Roasting mellows the garlic and gives it a softer, sweeter flavor.
Fresh ginger: Adds a little warmth that works especially well with butternut squash.
Chicken broth: Use regular or low-sodium. Vegetable broth is an easy swap if you want to make the soup vegetarian or vegan.
Olive oil + salt and pepper: Keep the seasonings simple and let the roasted vegetables do the work.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Prep the vegetables.
Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Arrange the butternut squash, carrots, onion, garlic, ginger and tomatoes on the pan.

Step 2: Roast.
Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, or until the butternut squash and vegetables are tender.

Butternut squash, peeled in half; carrots, roughly chopped; one yellow onion, roughly chopped; one head of garlic, top sliced off an inch of ginger, skin trimmed off; tomatoes; salt, pepper, and olive oil on a lined sheet pan. Fresh chopped vegetables and ingredients for cooking, including tomatoes, onions, carrots, garlic, butternut squash, and black pepper.

Step 3: Remove the squash and garlic.
When cool enough to handle, scoop the butternut squash flesh from the skin. Gently squeeze the roasted garlic cloves from their skins.

Step 4: Blend the soup.
Transfer the roasted vegetables, squash and garlic to a high-speed blender. Gradually add the chicken broth and blend until smooth.

Step 5: Adjust and serve.
Add additional broth if you’d like a thinner soup. Taste and adjust the salt and pepper, then serve with a drizzle of coconut milk, red pepper flakes or a drizzle of olive oil, if desired.

No-fuss tutorial/visual on how to roast and pop garlic cloves out of their skins.

Roasted vegetables in a high-speed blender, ready to be puréed into soup on the counter.

🍋 Simply Made Suggestions & Swaps

Give it a little heat: Finish with red pepper flakes for a sweet-and-spicy contrast.Tips:
Make it vegan: Replace the chicken broth with vegetable broth. The rest of the soup is already dairy-free.
Adjust the consistency: Start with less broth when blending and add more until the soup is as thick or thin as you like.
Use low-sodium broth: It’s an easy way to control the salt and season the finished soup to your taste.
Roast ahead: Roast the vegetables a day ahead, refrigerate them, then blend and reheat when you’re ready to eat.
Add a creamy finish: A swirl of coconut milk adds extra creaminess while keeping the soup dairy-free.

FAQ:

Can I freeze butternut squash soup without cream?
Yes. Because this soup doesn’t contain heavy cream or milk, it’s a good candidate for freezing. Let it cool completely before transferring it to a freezer-safe container.

Can I make this soup vegan?
Yes. Simply replace the chicken broth with vegetable broth. No other dairy ingredients are used in the soup.

Why is my butternut squash soup creamy without cream?
The roasted butternut squash, carrots and other vegetables are blended until smooth, naturally creating a thick and creamy texture without adding heavy cream.

Can I use low-sodium chicken broth?
Absolutely. Low-sodium broth lets you control the seasoning more easily. Taste the soup after blending and add salt as needed.

Can I make butternut squash soup ahead of time?
Yes. You can roast the vegetables ahead of time and blend the soup later, or prepare the finished soup and refrigerate it for up to three days according to your current storage instructions.

🍂 Before You Go…

If soup season is in full swing at your house, don’t stop here. Try our Beef Stroganoff Soup when you’re craving something rich and hearty, or our Buffalo Chicken Soup when dinner needs a little more kick.

And save this Creamy Butternut Squash Soup Without Cream for fall—the roasted vegetables do all the heavy lifting, no carton of cream required. 🍂

Creamy Butternut Squash Soup Without Cream

Creamy butternut squash soup with fresh herbs, served in a white bowl on a rustic wooden table, perfect for fall or winter meals.

Creamy Butternut Squash Soup Without Cream is made with roasted butternut squash, carrots, tomatoes, garlic and fresh ginger blended until silky smooth. This easy dairy-free soup is made with simple ingredients and ready in under an hour.

Tara

Prep Time 10

Cook Time 45

Total Time 55

Servings

Ingredients

1 butternut squash (cut in half and seeded)
3 large carrots (peeled and roughly chopped)
1 yellow onion (roughly chopped)
1 head of garlic (top sliced off)
½-1 inch ginger (skin trimmed off)
3 ripe tomatoes (halved)
3 cups chicken broth regular or (*low sodium chicken broth can be substituted)
salt and pepper to taste
1 tsp olive oil
drizzle of coconut milk

Instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Arrange the butternut squash, carrots, onion, garlic, ginger and tomatoes on the pan.
Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, or until the butternut squash and vegetables are tender.
When cool enough to handle, scoop the butternut squash flesh from the skin. Gently squeeze the roasted garlic cloves from their skins.
Transfer the roasted vegetables, squash and garlic to a high-speed blender. Gradually add the chicken broth and blend until smooth.
Add additional broth if you'd like a thinner soup. Taste and adjust the salt and pepper, then serve with a drizzle of coconut milk, red pepper flakes or a drizzle of olive oil, if desired.