3 Ingredient Butternut Squash Soup

Comforting and hearty 3-ingredient butternut squash soup is one of the easiest soup recipes ever. Perfect for fall and winter.

Course dinner

Cuisine American

Keyword 3 ingredient butternut squash soup, butternut squash soup, easy butternut squash soup

Prep Time 10

Cook Time 1

Servings

Calories 110kcal

Author Amy

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.

The amount of broth you use will depend on the size of the butternut squash and how thin you like your soup.

See the post for other optional add ins to make this soup even more flavorful