Imagine coming home to a bowl of warm, creamy soup that takes just minutes to prepare yet tastes like it simmered all day. Easy 3-Ingredient Butternut Squash Soup is your go-to recipe for those times when you crave something comforting, healthy, and incredibly simple to make.
This foolproof recipe uses only three ingredients, yet it delivers a velvety, flavorful dish that feels both indulgent and nourishing. Whether you’re a seasoned cook or a beginner in the kitchen, this soup is here to make your life easier and your meals more delicious.
Why You’ll Love This Soup
- Minimal Ingredients: Just three pantry staples.
- Time-Saving: Ready in under 20 minutes.
- Nutrient-Rich: Packed with vitamins and antioxidants.
- Customizable: Easily adapted with your favorite spices or toppings.
Ingredients for Easy 3-Ingredient Butternut Squash Soup
Here’s what you’ll need to make this simple yet satisfying soup:
Ingredient | Quantity |
Roasted butternut squash (mashed) | 2 cups |
Vegetable stock | 2 cups |
Butter | 2 tablespoons |
For best results, use high-quality vegetable stock, which adds depth to the flavor.
Step-by-Step Instructions
1. Prepare the Ingredients
- Begin with roasted butternut squash. You can roast it yourself by cutting the squash in half, scooping out the seeds, and baking it at 400°F (200°C) for 40–50 minutes until tender. Scoop out the flesh and mash it.
- Gather your vegetable stock and butter.
2. Blend the Ingredients
Place the mashed squash, vegetable stock, and butter into a blender. Blend until the soup reaches a smooth, velvety consistency. If you have an immersion blender, combine the ingredients in a large pot and blend directly.
3. Heat the Soup
Pour the puréed soup into a pot and place it over medium heat. Stir occasionally until the soup is heated through.
4. Serve Immediately
Ladle the hot soup into bowls and serve. Enjoy it as is, or enhance it with toppings like croutons, a drizzle of cream, or a sprinkle of nutmeg.
Tips for Perfect Butternut Squash Soup
Choosing the Best Squash
- Look for squash that’s firm and heavy for its size, with a uniform beige color.
- For convenience, you can use pre-cut and roasted squash from the store.
Making It Creamier
- Add a splash of heavy cream, coconut milk, or Greek yogurt for an even richer texture.
- For a dairy-free version, substitute butter with olive oil or vegan butter.
Adjusting the Flavor
- Add a pinch of cinnamon or nutmeg to bring out the natural sweetness of the squash.
- For a savory kick, stir in a bit of curry powder or smoked paprika.
Nutritional Information
Nutrient | Per Serving (1 cup) |
Calories | ~140 |
Protein | 2g |
Carbohydrates | 15g |
Fiber | 3g |
Fat | 8g |
Vitamin A | ~300% of the daily value |
Variations and Add-Ons
1. Spiced Butternut Squash Soup
Add 1 teaspoon of curry powder or a pinch of cayenne pepper for a warming, spicy twist.
2. Garlic and Herb Soup
Sauté a minced garlic clove in the butter before blending, and add a handful of fresh thyme or sage leaves.
3. Coconut Butternut Squash Soup
Replace butter with coconut oil and use coconut milk instead of some or all of the vegetable stock for a tropical flair.
Serving Suggestions
- Pair It: Serve with crusty bread, a green salad, or a grilled cheese sandwich.
- Garnish It: Try toppings like toasted pumpkin seeds, chopped fresh herbs, or a swirl of crème fraîche.
Frequently Asked Questions
1. Can I use frozen squash?
Yes! Frozen butternut squash works well. Thaw and roast it before mashing to enhance the flavor.
2. How long does this soup last?
Store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop.
3. Can I make this soup vegan?
Absolutely! Swap the butter for olive oil or a plant-based alternative, and ensure your vegetable stock is vegan-friendly.
4. What can I use instead of a blender?
An immersion blender works perfectly. Alternatively, mash the squash by hand for a chunkier texture.
5. How do I thicken or thin the soup?
For a thicker soup, reduce the vegetable stock. To thin it out, add more stock or water until the desired consistency is reached.
6. Can I double the recipe?
Yes, this recipe is easy to scale. Just ensure your blender or pot is large enough to accommodate the increased volume.
Why This Recipe Works Every Time
The beauty of this Easy 3-Ingredient Butternut Squash Soup lies in its simplicity. By roasting the squash, you enhance its natural sweetness, while the vegetable stock and butter add depth and richness. It’s a foolproof recipe that delivers consistent results every time, making it a staple for busy weeknights or cozy weekends.
Conclusion: Make It Tonight!
Now that you know how to whip up this Easy 3-Ingredient Butternut Squash Soup, there’s no reason not to try it. With minimal effort and maximum flavor, it’s the perfect dish to warm your soul and nourish your body.
Ready to treat yourself to a bowl of creamy, comforting soup? Gather your ingredients and start cooking tonight!
Print
Easy 3-Ingredient Butternut Squash Soup: A Deliciously Simple Comfort Dish
- Total Time: 20 minutes
- Yield: 2 servings
Description
Velvety, rich, and comforting, Easy 3-Ingredient Butternut Squash Soup is the perfect dish for busy days or cozy evenings. With just three simple ingredients, this creamy soup comes together in minutes and delivers a heartwarming meal you’ll crave again and again.
Ingredients
- 2 cups roasted butternut squash (mashed)
- 2 cups vegetable stock
- 2 tablespoons butter
Instructions
- Prepare the Ingredients
- Roast a butternut squash: Slice it in half, remove seeds, and bake at 400°F (200°C) for 40–50 minutes until tender. Scoop out and mash the flesh.
- Gather the vegetable stock and butter.
- Blend the Soup
- Heat and Serve
- Transfer the puréed soup to a pot. Heat over medium heat, stirring occasionally, until warmed through.
- Ladle into bowls and serve hot.
Notes
- Use high-quality vegetable stock to enhance the soup’s flavor.
- For extra creaminess, add a splash of heavy cream or coconut milk.
- Customize the flavor with spices like cinnamon, nutmeg, or curry powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus squash roasting time)
- Category: Soup
- Method: Blended
- Cuisine: American