Are you searching for the most delicious and easy butternut squash soup recipe? Look no further! This 3-ingredient butternut squash soup recipe guarantees a comforting meal infused with flavors. It's perfect for cold weather, and you can prepare it effortlessly.
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Why we all love this 3 ingredient butternut squash soup
Effortless: This delicious butternut squash soup comes together effortlessly with simple ingredients, making preparing easy(like this paprika chicken soup, spicy butternut squash soup).
Adaptability: Simple yet Flexible - Toss in extras like coconut milk or curry powder for an exciting change, or stick with the classic version – it's your choice for this soup season!
Meal Prepping: Cook up a large pot of soup during the weekend, and you'll have quick, ready-to-go meals for the busy week ahead.
Delicious Every Time: Whether it's your initial attempt or you've made it many times, the soup consistently turns out creamy and loaded with delightful flavors, making every meal a treat.
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. Or stir in jalapeno hot sauce to spice up instantly. In the picture, I have added Greek yogurt and chopped cilantro.
How to make it?
Preheat Oven: Start by heating your oven to 400°F. This high heat is perfect for roasting the veggies and bringing out their natural sweetness.
Prepare the Veggies: Slice the butternut squash into halves vertically. Roughly chop the onion into large slices., and peel the garlic cloves.
Arrange on Baking Sheet: Place the squash, onion, and garlic on a baking sheet(line with parchment paper for easy clean up). Make sure they're not too crowded so they roast nicely.
Seasoning: Drizzle olive oil over the veggies. Then, sprinkle with a pinch of salt and black pepper. Optionally, add herbs or spices like curry powder for an extra kick.
Roasting: Place the tray in the center rack of the oven. Roast it for 25-30 minutes or until the squash is fork-tender.
Scoop the flesh: Let the squash cool slightly for easier handling. Then, use a spoon to scoop out the seeds and discard it. Next, scoop out the soft, roasted flesh from each half and secure it.
Cook: Transfer the roasted garlic cloves, onion, and squash flesh to a large soup pot. Add water(optionally add vegetable or chicken stock). Bring the squash mixture to a boil over medium heat. And cook for 3-5 minutes.
Blend the Soup: Use a hand blender to blend the butternut squash mixture until smooth.
Final Seasoning and Serving: Sprinkle salt and black pepper, and your 3-ingredient butternut squash soup is ready to enjoy on a chilly day!
What to serve with?
Salads: Fresh green salads with a light dressing, or this cajun shrimp salad for a refreshing contrast to the creamy soup.
Grilled or Roasted Proteins: Grilled chicken breast, broccoli stuffed chicken, spicy tofu steak, or Cajun shrimp provide a satisfying, lean protein that pairs well with the soup's smooth texture.
Pasta: Serving spicy chicken pasta, spicy penne pasta, or this avocado Pasta adds a delightful crunch.
Rice and Grains: A side of brown rice, this Instant pot Sushi rice, or a quinoa salad adds a wholesome, hearty element, complementing the soup's richness.
Sandwiches/wraps: A classic grilled cheese or this spicy tune wrap can fill the soup, offering texture and flavor variety.
How do you store the leftovers?
Refrigeration: 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.
Variations
Broth: This 3 ingredient butternut squash soup recipe is vegan. You may replace the water with vegetable or chicken broth for extra flavors.
Creamy Delight: Add coconut milk or heavy cream to make creamy butternut squash soup.
Spiced Up: Stir in curry powder or ground cinnamon for a warm, spicy kick. You may balance it by drizzling maple syrup/brown sugar.
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.
Tips for the Best Results
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.
Tools needed
Large Pot: A large pot(or a Dutch oven) is ideal to reduce splattering while cooking.
Baking Sheet: A sturdy baking sheet is essential for evenly roasting squash, onions, and garlic.
Hand Blender: A hand blender is convenient for blending soups directly in the pot, but you can also use a regular blender as an alternative.
Printable recipe card
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
- Freeze the soup in bags or containers for up to 3 months.
- Heat on the stove on medium or in the microwave in short intervals, stirring for even warmth.
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