Easy 3 Ingredient Butternut Squash Soup Recipe
You have to try this 3-ingredient butternut squash soup recipe! Super comforting, hearty and made with simple ingredients, everyone will love this easy recipe.
So I have a little problem. I tend to go a little crazy during the summer and plant approximately 10 squash plants, so we end up with an overwhelming amount of squash.
It is, by far, my favorite thing to grow. You want to get into food preservation, but don’t know where to start? Grow winter squash. The best part is once the skin has hardened, they can last up to a year in your pantry. No canning or freezing required.
But then we need to figure out what to do with it all. During the winter months that means one thing in this house… soup season.
Craving a comforting bowl of soup but short on time? We’ve all been there. But fear not, because today we’re bringing you a game-changing recipe that will have you savoring every spoonful of deliciousness in no time.
Get ready to whip up a batch of this super easy butternut squash soup recipe that will warm your soul and leave you wanting more.
Why you will love this recipe:
Delicious and comforting: The creamy texture and rich taste of the soup are sure to warm you up on a chilly day or provide a comforting meal any time of the year. It’s the perfect dish to savor on its own or to pair with other dishes for a well-rounded meal. This healthy butternut squash soup recipe really hits the spot.
Versatile: Feel free to get creative and add your own twist by incorporating spices, herbs, or even a drizzle of honey for an extra touch of sweetness. The possibilities are endless, and you’ll be amazed at how such a simple recipe is.
Healthy: Butternut squash is packed with dietary fiber, vitamin A, vitamin c, magnesium, and potassium. Plus, if you make it with bone broth you get a boost of collagen, healthy fats, and lots of minerals. Vegetable stock can also be rich in vitamins and minerals
Super simple: 3 ingredients and very little hands on time? Yes please! Just what this mama needs.
Tips:
- Select a butternut squash that is firm and heavy for its size, with a smooth skin. This indicates that it is fresh and ripe, providing the best flavor for your soup.
- This is just the start. If you want to enhance the flavor, consider incorporating various spices and herbs. For example, a sprinkle of cinnamon or a pinch of nutmeg can add warmth and depth to the soup. Alternatively, you could experiment with other savory spices like cumin, curry powder, or paprika to give it a unique twist. Don’t be afraid to get creative and let your taste buds guide you.
- When it comes to blending the soup, you have a couple of options. If you prefer a smooth and velvety texture, use an immersion blender directly in the pot. This allows you to easily control the consistency of the soup. Alternatively, you can use a traditional blender by transferring the soup in batches, being careful not to overfill the blender jar.
- Turn this into a vegan butternut squash soup by using vegetable broth.
- Remember to hold the lid down firmly with a towel covering the lid to prevent any hot soup from splattering and burning your hand.
The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. See the full disclosure here.
Tools needed:
Baking sheet: I like this stainless steel sheet pan. Nice and heavy duty, plus it doesn’t include aluminum.
Immersion blender or regular blender: I recently got an immersion blender and let me tell you. Game changer. No more transferring hot soup to a blender and blending it up. Just blend right in the pot.
Large soup pot
Sharp knife – Squash can be kind of difficult to cut, but a sharp knife will make it way easier. I was missing my sharp knife in the video. You can tell ha.
Cutting board
Parchment paper
Main Ingredients:
Butternut squash
Onion – I like using sweet onions or a yellow in this recipe to add more depth of flavor.
Broth – Really just about any broth will work. Chicken stock and vegetable stock work great. Beef broth may also work, but it will have a deeper richer flavor. I like making my own chicken broth.
Sea salt and black pepper
How To Make 3 Ingredient Butternut Squash Soup
Preheat the oven to 400 degrees.
Start by preparing the butternut squash. Slice off the top and bottom ends. Cut the squash in half lengthwise and scoop out the seeds and fibrous center.
Place cut side down on a parchment lined baking sheet.
Cut the onion in half, peel, and add it to the baking sheet.
Bake
Roast for 45 minutes to an hour or until the squash is fork tender.
Allow the squash to cool for a few minutes so you don’t burn your hands trying to scoop it.
Place the pot over medium heat.
Scoop out the flesh and add it to a large soup pot.
Add onions and broth.
Bring everything to a simmer.
Blend
For a smooth and velvety consistency, use an immersion blender directly in the pot. This allows you to easily control the thickness of the soup.
Alternatively, if you don’t have an immersion blender, transfer the soup to a traditional blender in batches, being careful not to overfill the jar. Remember to hold the lid down firmly to prevent any hot soup from splattering. Pour back into the pot.
Taste and adjust the seasoning with salt and pepper as needed.
Give the soup a final stir, allowing all the flavors to meld together, and it’s ready to serve. Serve as the main dish with some crusty bread.
Make it in the slow cooker or instant pot
Dice up the ingredients and add to the slow cooker or IP.
Put on low for 4-6 hours for the slow cooker and then blend when done.
For the instant pot, cook at high pressure for 8 minutes, allowing it to naturally release.
Making it this way, the flavors will be very mild. I would recommend adding more seasonings to it.
Variations
Roasted garlic: Roast a few cloves of garlic topped with olive oil alongside the squash until they are soft and caramelized. Then, squeeze the roasted garlic cloves into the soup when blending the ingredients. The roasted garlic adds a subtle sweetness and depth of flavor, enhancing the overall richness of the dish.
Make it spicy: If you’re a fan of spicy foods, you can give your butternut squash soup a kick by adding some heat. Consider tossing in a diced jalapeno or red chili pepper during the cooking process. The heat from the pepper will infuse into the soup, providing a fiery element. Just be sure to taste and adjust the level of spiciness to your liking.
Fresh herbs: Sage, thyme, or rosemary are great options that pair wonderfully with the sweetness of butternut squash. Simply chop the herbs finely and sprinkle them over the soup before serving. The fragrant herbal notes will bring a new dimension to your soup and elevate its overall taste.
Add some sweetness: If you’re feeling adventurous, try incorporating a hint of sweetness to your butternut squash soup. A drizzle of maple syrup or honey can add a subtle sweetness that balances out the savory flavors. Or add a diced apple.
Creamy butternut squash soup: Add a little bit of heavy cream or coconut milk (for a vegan option).
Toss is white beans: Add more fiber and protein by adding a can of drained white beans. It will also make the soup rich, creamy, and more filling.
Top it with some crunch: Add pumpkin seeds, nuts (toasted pine nuts would be amazing), sunflower seeds, top with croutons, or dip in crusty bread.
Storage:
Let the soup cool completely before storing it. Once cooled, transfer the leftover soup into an airtight container. Glass jars or BPA-free plastic containers are excellent choices.
When it comes to refrigerating the soup, it’s best to consume it within 3-4 days. Simply place the airtight container in the refrigerator and ensure that it is kept at a constant temperature below 40°F (4°C). This will help prevent bacterial growth and maintain the soup’s freshness.
If you’re planning to keep your soup for a longer period, freezing is a great option. This simple roasted butternut squash soup recipe freezes exceptionally well and can last for up to 3 months in the freezer.
To freeze the soup: Let it cool completely and then portion it into individual servings or family-sized portions. Place the soup in freezer-safe containers or resealable plastic bags, removing any excess air before sealing. Label each container with the date and contents for easy identification later on.
Reheating instructions: When you’re ready to enjoy your frozen soup, thaw it in the refrigerator overnight or gently reheat it on the stovetop, adding a splash of water, chicken broth, or vegetable broth if needed to adjust the consistency.
What To Serve Butternut Squash Soup With
- Serve the soup in bread bowls, hollowed out and filled with steaming soup, creating a unique presentation that you can also eat.
- Top it with some toasted nuts. Walnuts, pecans, or almonds add a delightful crunch and nuttiness that pairs beautifully with the smoothness of the soup. Simply chop the nuts and lightly toast them in a dry skillet until fragrant, then sprinkle them over the soup. This simple addition will take your soup to a whole new level.
- Garnish with a drizzle of maple syrup or honey.
- A swirl of cream or a dollop of crème fraîche can also add a creamy richness to the soup, enhancing its velvety texture.
- Serve with a side salad: like this apple kale salad. Yum.
- Use it as a side dish with a sandwich.
FAQ
Can I use frozen butternut squash instead of fresh?
Absolutely! While using fresh butternut squash is ideal, you can certainly opt for frozen squash if it’s more convenient for you. Just make sure to thaw and drain the frozen squash before using it in your soup. Keep in mind that the texture may be slightly different, but the taste should still be deliciously satisfying.
Can I make this soup in advance?
Definitely! Butternut squash soup is a great make-ahead dish. After cooking the soup, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. When you’re ready to enjoy it, simply reheat it on the stovetop or in the microwave until warmed through.
How can I make this soup more filling?
If you’re looking to make the soup more substantial, there are a few simple additions you can consider. Adding a can of drained and rinsed white beans to the soup during the blending process can provide extra protein and creaminess. Alternatively, you can top each bowl with a dollop of Greek yogurt or sour cream for added richness.
Can I adjust the consistency of the soup?
Absolutely! If you prefer a thicker soup, let it simmer uncovered for a bit longer to allow some liquid to evaporate. On the other hand, if you prefer a thinner consistency, you can add a little more vegetable broth or water to achieve your desired texture. Remember, it’s all about personal preference, so feel free to experiment and adjust as needed.
Is it better to roast or steam butternut squash?
Either will work. Roasted butternut squash will have more depth of flavor compared to steamed squash.
What can I use to thicken butternut soup?
Create a cornstarch slurry with 1 tablespoon cornstarch and 3 tablespoons of water. Mix it up. Add it to your simmering soup slowly until the desired thickness is achieved.
Do you leave the skin on butternut squash for soup?
Technically you can since it is edible, but the texture of the soup is better if the skin is removed before adding it to the soup. This will prevent any undesirable pieces of skin.
Find More Of My Favorite Soup Recipes:
- Chicken and lentil soup
- Easy Loaded Baked Potato Soup
- Sweet Potato And Carrot Soup
- Easy Tomato Soup
- Chicken and Wild Rice Soup
If you try this recipe and love it, I would love it if you could come back, comment on the recipe card, and give it 5 stars! Please and thank you.
3 Ingredient Butternut Squash Soup
Equipment
- 1 Immersion blender or regular blender
Ingredients
- 1 large butternut squash
- 1 large onion
- 3-4 cups chicken broth or vegetable broth for a vegan option
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Start by preparing the butternut squash. Slice off the top and bottom ends. Cut the squash in half lengthwise and scoop out the seeds and fibrous center.
- Place cut side down on a parchment lined baking sheet.
- Cut the onion in half, peel, and add it to the baking sheet.
- Roast for 45 minutes to an hour or until the squash is fork tender.
- Allow the squash to cool for a few minutes so you don’t burn your hands trying to scoop it.
- Place a pot over medium heat.
- Scoop out the flesh and add it to a large soup pot.
- Add onions and broth.
- Bring everything to a simmer.
- Use an immersion blender directly in the pot or transfer the soup to a traditional blender in batches. Remember to hold the lid down firmly and place a towel on top to prevent any hot soup from splattering.
- Blend to your desired consistency, taste and adjust the seasoning with salt and pepper as needed.
- Give the soup a final stir, allowing all the flavors to meld together, and it’s ready to serve. Serve as the main dish with some crusty bread.