This 3-ingredient Butternut Squash Soup recipe guarantees a comforting meal infused with flavors. It's perfect for cold weather; just roast butternut squash with onion and garlic, then blend until smooth and ENJOY!
This delicious butternut squash soup combines effortlessly with simple ingredients, making preparation easy(like this spicy broccoli soup).
Simple yet Flexible - Toss in extras like coconut milk or heavy cream for an exciting change, or stick with the classic version - it's your choice for this soup season!
Make a big pot of soup this weekend and add your favorite spice mix before a meal. You'll have a variety of quick, easy meals ready for the busy week ahead.
Why You'll Love This Recipe?
⭐️Effortless.
⭐️Adaptable.
⭐️Delicious Every Time.
The Ingredients
- Butternut Squash: Choose a butternut squash that's heavy for its size, has a firm, matte skin, and sounds hollow when tapped(indicating that it's ripe and ready for cooking).
- Onion: I have used red onion in this recipe; feel free to use yellow onion or shallots.
- Garlic: Garlic lends a subtle, aromatic depth to the soup.
- Garnish: You may garnish with red pepper flakes, herbs, sour cream, or Greek yogurt. You can also stir in jalapeno hot sauce to spice it up instantly. In the picture, I have added Greek yogurt and chopped cilantro.
How To Make 3 Ingredient Butternut Squash Soup?
- Preheat the oven to 400°F. Place the squash halves, chopped onion, and garlic on a baking sheet, sprinkle with salt and pepper, and roast for 25-30 minutes.
- Discard the seeds, then scoop out the roasted flesh using a fork.
- Transfer the roasted garlic, onion, and squash to a soup pot with water and bring to a boil.
- Blend the mixture until smooth using a hand blender, season with salt and pepper, and enjoy your butternut squash soup.
Storage & Reheating
You can store the butternut squash soup in an airtight container in the fridge for 4-5 days or freeze it for up to 3 months.
Reheat on the stove or in the microwave, stirring occasionally. Add a splash of water, milk, or cream for a luscious consistency.
Variations
- Broth: You can replace the water with vegetable or chicken broth for extra flavor.
- Creamy Delight: Add coconut milk or heavy cream to make creamy butternut squash soup.
- Spiced Up: Stir in curry powder, Cajun seasoning, pumpkin spice mix, Moroccan blend, and ground cinnamon for a warm, spicy kick.
- Toppings: Finish this best soup with toppings like pumpkin seeds, sour cream, greek yogurt,
- Herbs: Toss fresh herbs like parsley, rosemary, or thyme for a refreshing aroma.
Recipe Tips & Tricks
- Roast for Richness: Monitor the onions and garlic closely during roasting to prevent them from burning.
- Blend to Perfection: Use a hand immersion or regular blender to achieve a smooth, creamy texture. Blending well ensures a uniform, silky soup without any lumps.
- Adjust Consistency: If your soup is too thick, add vegetable or chicken stock until you reach your desired consistency.
- Taste and Tweak: Adjust the seasoning if necessary. Add salt, pepper, or herbs to match your flavor preference.
FAQs
Yes, you can use frozen butternut squash. Just make sure to thaw it before cooking for quicker preparation.
Absolutely! You can add spices like salt, pepper, cinnamon, nutmeg, or herbs like thyme or rosemary to taste.
After blending, add coconut milk, heavy cream, or a dollop of yogurt for a creamier texture.
I enjoy pairing it with salads, like Cajun shrimp salad. Serve with grilled chicken breast and seafood. You can also serve it as a meal with rice, pasta, or this spicy tuna wrap.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
3 Ingredient Butternut Squash Soup
Ingredients
- 1 butternut squash
- 1 onion
- 3 cloves garlic
Instructions
- Heat your oven to 400°F for roasting the veggies to perfection.
- Slice the butternut squash in half vertically, chop the onion into large slices, and peel the garlic cloves.
- Place the squash, onion, and garlic on a baking sheet without crowind.
- Sprinkle with a pinch of salt and black pepper.
- Put the tray in the center rack of the oven and roast for 25-30 minutes or until the squash is fork-tender.
- Let the squash cool slightly, then, use a spoon to scoop out and discard the seeds. Next, scoop out the soft, roasted flesh from each half.
- Transfer the roasted garlic cloves, onion, and squash flesh to a large soup pot. Add water and bring the mixture to a boil over medium heat and cook for 3-5 minutes.
- Use a hand blender to blend the butternut squash mixture until smooth.
- Sprinkle salt and black pepper, and your 3-ingredient butternut squash soup is ready to enjoy.
Notes
- To Store: Transfer the three ingredients of butternut squash soup to an airtight container and store for 4-5 days.
- Freezing: For extended storage, freeze this 3 ingredient squash soup in freezer bags or airtight containers for up to 3 months.
- Thawing: Place frozen soup in the refrigerator overnight or use the microwave's defrost setting for quicker results.
- Reheating: Warm the soup on the stove over medium heat until heated. In a microwave, reheat in short intervals, stirring occasionally to ensure even warming.
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