3 Ingredient Butternut Squash Soup

This best 3 Ingredient Butternut Squash Soup recipe is easy, effortless, and perfect for a comforting meal. Ready in 45 minutes deliciously.

Course Dinner Recipe

Cuisine American

Prep Time 15

Cook Time 30

Servings Servings

Calories 99kcal

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.

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.