3 Ingredient Butternut Squash Soup
A 3 Ingredient Butternut Squash Soup is the ultimate comfort in a bowl—simple, creamy, and packed with warmth. With just butternut squash, a flavorful liquid (like broth or coconut milk), and a touch of seasoning, you can create a rich, velvety, and naturally sweet soup that soothes the soul. This recipe is perfect for busy days when you crave something nourishing yet effortless. The natural sweetness of roasted or boiled squash blends beautifully with your chosen liquid, creating a silky, restaurant-quality soup in minutes. Whether you're seeking cozy autumn vibes or a quick healthy meal, this soup delivers big flavors with minimal effort. Try it once, and it might just become your go-to comfort food!
Equipment
- 1 Cutting board For safely chopping butternut squash.
- 1 Sharp knife A sturdy knife makes peeling and chopping easier.
- 1 Vegetable Peeler Helps remove the squash skin quickly.
- 1 Large Pot Needed for boiling the squash if
Ingredients
- 1 Medium Butternut Squash Peeled, deseeded, and chopped into cubes.
- 3-4 Cups Vegetable Broth or Water Adjust for desired consistency.
- 1 Teaspoon Salt (or preferred seasoning) Optional, enhances flavor.
Instructions
- Prepare the Ingredients Peel the butternut squash, remove the seeds, and chop it into small cubes.
- Cook the SquashOption 1 (Boiling):In a large pot, add the chopped squash and vegetable broth/water.
- Bring to a boil, then reduce heat and simmer for 25 minutes until soft.
- Option 2 (Roasting for More Flavor):Preheat the oven to 400°F (200°C).
- Place squash cubes on a baking sheet, drizzle with oil (optional), and roast for 25-30 minutes until tender.
- Blend the Soup Transfer the cooked squash and broth to a blender or use an immersion blender.
- Blend until smooth and creamy. Add more liquid if needed for desired consistency.
- Season & ServeStir in salt or seasoning to taste.
- Serve hot, garnished with optional toppings like pepitas, croutons, or herbs.