3 Ingredient Butternut Squash Soup
3 ingredient butternut squash soup is so easy to make and uses simple ingredients. This soup is ready in 30 minutes on the stove, you can also make this in the instant pot or slow cooker. This recipe is vegan, gluten free, dairy free, paleo and can be made low carb friendly.
Servings 4
Calories 99kcal
Ingredients
- 1 large butternut squash (about 3 pounds)
- 3-4 cups vegetable broth or stock
- 1.25 tsp. cinnamon
- .75 tsp salt (less if your broth or stock has salt)
Instructions
- Peel and cut the butternut squash into cubes. Peel the squash, cut the top and bottom off and cut the squash where the bulb of the squash starts (the bulb has seeds inside). Cut the bulb in half and scoop out the seeds. Carefully cut the rest of the squash into 1 inch disks. Cut the disks into 1 inch strips then cut them into cubes.
- Add the cubed squash, 3 cups of vegetable broth, cinnamon and salt (only 1/4 tsp. if your broth has sodium added).
- Cover the pot and put over high heat. Bring to a boil.
- Once boiling, turn down the heat to low and crack the lid on the pot. Simmer 20 minutes.
- Squash should be very tender and fall apart when pressed on at this point. Blend the soup with an immersion blender or carefully transfer the soup to a blender and blend until smooth (you may need to do this in batches).
- At this time you can add more broth if needed until you get the consistency you want from the soup.
- Serve hot.
Notes
Top tips
- Time saving tip: Use frozen butternut squash in place of fresh. When frozen, it is already peeled and cubed making cutting down the prep time. You will want about 5 cups of squash so you may need to buy a few bags of frozen. You can also look for fresh butternut squash cut into cubes in the produce section of the grocery store.
- Money saving tips: If you find butternut squash on sale, peel it and cube it and put it in the freezer for later in the season. You can use frozen in this recipe without defrosting.
- Tips for using a blender to make this recipe: Anytime you are blending hot liquid in a regular blender, it’s important that you ensure the mixture can breathe or it will explode in the blender from the heat build up. To do this, you want to take off the top or vent the blender and cover the top/vent with a kitchen towel. The towel allows hot steam to escape while ensuring you don’t get butternut squash all over the ceiling.
- Squash hands! You may need to wear gloves to peel and chop your butternut squash. Many people (myself included) get contact dermatitis from the sap of the butternut squash.
- Start by peeling and chopping the squash into cubes.
- Add the squash, 3 cups broth, cinnamon and salt to the instant pot.
- Put the lid on and cook high pressure for 7 minutes.
- You can manually release the pressure or allow it to naturally release.
- Once the pressure is released, carefully blend the soup and add more broth as needed.
- Start by peeling and chopping the squash into cubes.
- Add the squash, 3 cups broth, cinnamon and salt to the crockpot.
- Put the lid on the slow cooker and turn on low heat for 6 hours or high heat for 3 hours.
- After done cooking, blend the soup with an immersion blender or high speed blender (carefully see tips above). Add more liquid as needed to create the consistency you prefer.
- Add 1/4 cup raw cashews blended with 1/4 cup of milk + 1/4 tsp salt.
- Add 1/2 cup coconut milk (be sure to shake the can well before opening as it can separate). If lumpy use immersion blender to blend).
- Add 1 cup white beans blended with 1/2 cup water + 1/2 tsp. salt.
- Add 2-3 peeled potatoes or sweet potatoes to soup with butternut squash + 1/4 tsp. salt. The potatoes will naturally thicken the soup when blended.
- Add 1 cup frozen cauliflower rice + 1/4 tsp. salt.
- Add 1 apple or pear to the soup before boiling, peeled and cored
- Add 1-2 tbsp. maple syrup or honey
- Fridge: Store leftovers in the fridge for 3-4 days in an airtight container.
- Freeze: Freeze leftovers for 4-6 months in a freezer safe container.
Nutrition
Calories: 99kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Fiber: 5g | Sugar: 5g
