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3 ingredient butternut squash soup

3 Ingredient Butternut Squash Soup

A warm and velvety butternut squash soup made with just three simple ingredients, perfect for an autumn evening.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash (approximately 3 pounds), peeled, seeded, and cubed Choose a heavy squash with matte skin.
  • 4 cups vegetable or chicken broth Use your preference for a vegetarian or non-vegetarian option.
  • 1 cup heavy cream (or coconut cream for dairy-free option) For a lighter version, substitute with unsweetened almond milk, oat milk, or coconut milk.
  • Salt and pepper to taste Season according to your preference.

Method
 

Preparation
  1. Begin by carefully peeling your butternut squash using a sharp vegetable peeler or knife. Cut it in half lengthwise, scoop out the seeds, and cube the flesh into roughly 1-inch pieces.
Cooking
  1. Place the cubed butternut squash in a large pot and cover with the chosen broth. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until the squash is fork-tender.
  2. Using an immersion blender directly in the pot (or carefully transferring to a standing blender), puree the soup until completely smooth.
  3. Stir in your heavy cream and heat through for another 2-3 minutes. Season generously with salt and pepper.
Serving
  1. Ladle into warm bowls and garnish as desired. Your soup is ready to enjoy!

Notes

For deeper flavor, roast your squash at 400°F for 30 minutes before adding to broth. Top with crispy bacon bits or toasted pepitas for added protein.