This 3 Ingredient Butternut Squash Soup Will Blow Your Mind!

Fall is here, and that means it’s time to enjoy the bounty of the season. One of the most versatile and delicious vegetables that you can find in the fall is the butternut squash. This humble squash has a rich orange color, a smooth texture, and a sweet and nutty flavor that makes it perfect for soups, salads, pies, and more.

This 3 ingredient butternut squash soup is also packed with nutrients, such as vitamin A, vitamin C, potassium, fiber, and antioxidants. It can help boost your immune system, lower your blood pressure, improve your digestion, and protect your skin and eyes. It’s also low in calories and fat, making it a great choice for weight loss and healthy eating.

One of the easiest and tastiest ways to enjoy butternut squash is to make a soup out of it. You may think that making a soup requires a lot of ingredients and time, but that’s not true. In fact, you can make a delicious butternut squash soup with just 3 ingredients: butternut squash, onion, and vegetable broth. That’s right, you don’t need any cream, butter, or cheese to make this soup creamy and satisfying. You also don’t need any fancy spices or herbs to make this soup flavorful and aromatic. All you need is some salt and pepper to taste, and you’re good to go.

This 3 ingredient butternut squash soup is so easy to make, you’ll be amazed by how much flavor it has. It’s also vegan and gluten-free, so you can enjoy it without any guilt. Whether you want to make it for lunch, dinner, or as a starter for a festive meal, this soup will surely impress you and your guests.

In this blog post, I’ll show you how to make this 3 ingredient butternut squash soup in one pot, using either a blender or an immersion blender to puree it until smooth. I’ll also give you some tips on how to customize this soup according to your preferences and what to serve it with. So let’s get started! You must also check out this delicious Vegan chicken sandwich that definitely won’t make you miss real chicken at all and No! it is not made of soya beans.

The 3-Ingredient List

To make this 3 ingredient butternut squash soup, you will need the following ingredients:

Butternut squash: This is the star of the soup, and you will need about 4 cups of cubed squash. You can either peel and chop a whole squash, or use pre-cut squash from the store to save some time. Make sure to remove the seeds and the stringy pulp from the squash before cutting it.
Onion: This adds some depth and sweetness to the soup, and you will need about 1 cup of chopped onion. You can use any type of onion you like, such as white, yellow, red, or shallot. Peel and dice the onion into small pieces.
Vegetable broth: This is the liquid base of the soup, and you will need 4 cups of it. You can use any kind of vegetable broth you like, such as homemade, store-bought, or made from bouillon cubes or powder. You can also use water instead of broth, but the soup may be less flavorful.

That’s all you need to make this 3 ingredient butternut squash soup. You may also want to have some salt and pepper to season the soup to your taste. You can also add some optional ingredients to enhance the flavor or texture of the soup, such as garlic, ginger, nutmeg, cinnamon, cayenne pepper, sour cream, yogurt, coconut milk, pumpkin seeds, or fresh herbs. I’ll give you some suggestions on how to use these ingredients later in this blog post.

Instructions to prepare the 3 ingredient butternut squash soup

Prepare the butternut squash: Peel the butternut squash with a sharp knife or a vegetable peeler. Cut off the stem and the bottom end of the squash. Cut the squash in half and scoop out the seeds and the stringy pulp with a spoon. Discard the seeds and the pulp, or save them for another use. Cut the squash into 1-inch cubes. You should have about 4 cups of cubed squash.
Prepare the onion: Peel the onion and chop off the root and the tip. Cut the onion in half and slice it thinly. Then, chop the slices into small pieces. You should have about 1 cup of chopped onion.
Cook the onion: In a large pot over medium-high heat, heat some oil or butter (about 2 tablespoons). Add the onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, for about 15 minutes. If the onion starts to brown too much, lower the heat or add some water to prevent burning.
Add the butternut squash and the vegetable broth: Add the butternut squash and 4 cups of vegetable broth to the pot with the onion. Stir to combine and bring to a boil. Then, lower the heat and simmer, covered, until the squash is tender, for about 20 minutes. You can test the doneness of the squash by piercing it with a fork or a knife. It should be easily mashed.
Puree the soup: Turn off the heat and let the soup cool slightly. Then, using a blender or an immersion blender, puree the soup until smooth and creamy. You may need to do this in batches, depending on the size of your blender. Be careful not to fill the blender too much or too hot, as it may splatter. Transfer the pureed soup back to the pot and reheat if needed.
Season and serve: Season the soup with salt and pepper to taste. You can also add some optional ingredients to enhance the flavor or texture of the soup, such as garlic, ginger, nutmeg, cinnamon, cayenne pepper, sour cream, yogurt, coconut milk, pumpkin seeds, or fresh herbs. I’ll give you some suggestions on how to use these ingredients later in this blog post.

Enjoy your 3 ingredient butternut squash soup with some bread, crackers, or salad on the side. You can also garnish it with some sour cream, yogurt, coconut milk, pumpkin seeds, or fresh herbs for some extra texture and color.

This soup makes about 4 servings and can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. You can reheat it on the stove or in the microwave, adding some water or broth if needed to thin it out.

Tips and Tricks

If you want to roast the butternut squash in the oven for a more caramelized flavor, you can do so by following these steps:
- Preheat the oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
- Cut the squash in half and scoop out the seeds and the pulp. Cut the squash into wedges and toss them with some oil, salt, and pepper.
- Arrange the squash wedges on the prepared baking sheet and roast for 40 to 50 minutes, flipping halfway, until golden and tender.
- Let the squash cool slightly, then peel off the skin and chop into cubes. Proceed with the rest of the recipe as usual.
If you want to add some garlic or ginger to the soup, you can do so by adding them along with the onion in step 3. You can use 2 to 4 cloves of garlic, peeled and minced, or 1 to 2 inches of ginger, peeled and grated, depending on your preference.
You can even some nutmeg, cinnamon, or cayenne pepper to the soup, you can do so by adding them along with the salt and pepper in step 6. You can use a pinch or a dash of each spice, depending on how spicy or sweet you like your soup.
If you prefer to add some sour cream, yogurt, or coconut milk to the soup, you can do so by adding them after pureeing the soup in step 5. You can use about 1/4 cup of any of these ingredients, depending on how creamy you like your soup. Stir well to combine and adjust the seasoning if needed.
If you want to add some pumpkin seeds or fresh herbs to the soup, you can do so by sprinkling them over each serving of the soup in step 7. You can use about 2 tablespoons of roasted pumpkin seeds or chopped fresh herbs, such as parsley, cilantro, or sage, depending on your preference.

Conclusion

I hope you enjoyed this blog post on how to make a 3 ingredient butternut squash soup. This soup is a perfect way to enjoy the fall season with minimal effort and maximum flavor. It’s creamy, comforting, and naturally vegan and gluten-free. You can also customize it according to your preferences and what you have on hand. It’s a great way to use up any leftover squash you may have from your fall harvest or from your local farmers market.

This soup is also easy to make in one pot, using either a blender or an immersion blender to puree it until smooth. You can also roast the butternut squash in the oven for a more caramelized flavor, if you have some extra time. Either way, you’ll end up with a velvety and satisfying soup that will warm you up from the inside out.

If you try this 3 ingredient butternut squash soup, please let me know what you think in the comments below. I’d love to hear from you and see your photos. You can also share this blog post with your friends and family who love easy and delicious recipes.

Thank you for reading this blog post and happy cooking! 😊

FAQs

What kind of butternut squash should I use for this soup?

You can use any kind of butternut squash you like, as long as it is ripe and fresh. You can also use pre-cut squash from the store to save some time, but make sure to check the expiration date and the quality of the squash before buying it.

Can I use chicken broth instead of vegetable broth for this soup?

Yes, you can use chicken broth instead of vegetable broth for this soup, if you are not vegan or vegetarian. However, the soup may have a different flavor and color, depending on the type and brand of chicken broth you use. You may also need to adjust the seasoning accordingly.

How can I make this soup more spicy or sweet?

You can make this soup more spicy or sweet by adding some optional ingredients to the soup, such as garlic, ginger, nutmeg, cinnamon, or cayenne pepper. You can add these ingredients along with the salt and pepper in step 6, or after pureeing the soup in step 5. You can use a pinch or a dash of each spice, depending on your preference.

How can I make this soup more creamy or chunky?

You can make this soup more creamy or chunky by adding some optional ingredients to the soup, such as sour cream, yogurt, coconut milk, pumpkin seeds, or fresh herbs. You can add these ingredients after pureeing the soup in step 5, or over each serving of the soup in step 7. You can use about 1/4 cup of any of these ingredients, depending on how creamy you like your soup. You can also use less or more broth to adjust the consistency of the soup.

How can I serve this soup for a special occasion?

You can serve this soup for a special occasion by garnishing it with some sour cream, yogurt, coconut milk, pumpkin seeds, or fresh herbs for some extra texture and color. You can also serve it with some bread, crackers, or salad on the side. You can also roast the butternut squash in the oven for a more caramelized flavor, if you have some extra time. This soup is a great starter for a festive meal, such as Thanksgiving or Christmas.

How can I peel and chop the butternut squash easily?

Peeling and chopping the butternut squash can be a bit tricky, as it has a hard and thick skin and a large and irregular shape. Here are some tips to make it easier:

Cut off the stem and the bottom end of the squash with a sharp knife. This will create a flat surface for the squash to stand on.
Cut the squash in half and scoop out the seeds and the pulp with a spoon. You can discard them or save them for another use.
Use a vegetable peeler or a sharp knife to peel off the skin from each half of the squash. You may need to go over some spots more than once to remove all the skin.
Cut each half of the squash into wedges and then chop them into 1-inch cubes. You can also use a cleaver or a large chef’s knife to cut through the squash more easily.

Can I freeze this soup for later use?

Yes, you can freeze this soup for later use. Just make sure to let the soup cool completely before freezing it. You can freeze it in an airtight container or in a freezer bag, leaving some space for expansion. You can also freeze it in individual portions for convenience. You can store the soup in the freezer for up to 3 months.

How can I reheat this soup from frozen?

You can reheat this soup from frozen by following these steps:

Thaw the soup in the refrigerator overnight, or in the microwave using the defrost setting, until it is partially thawed.
Transfer the soup to a pot and bring it to a boil over medium-high heat, stirring occasionally, until it is hot and bubbly.
If the soup is too thick, you can add some water or broth to thin it out. If the soup is too thin, you can simmer it until it reaches your desired consistency.
Season the soup with salt and pepper to taste, and add any optional ingredients if you like.

What are some other ways to use butternut squash?

Butternut squash is a very versatile vegetable that you can use in many different ways. Here are some examples of how you can use butternut squash:

Roast it in the oven with some oil, salt, pepper, and your favorite herbs or spices, and enjoy it as a side dish or a salad topping.
Mash it with some butter, milk, salt, pepper, and nutmeg, and serve it as a substitute for mashed potatoes or sweet potatoes.
Cube it and add it to your favorite stew, curry, or chili recipe, and cook it until tender.
Grate it and add it to your pancake or muffin batter, and bake it until golden and fluffy.
Puree it with some cream cheese, sugar, vanilla, and eggs, and pour it into a pie crust, and bake it until set. You’ll have a delicious butternut squash pie that you can top with some whipped cream or ice cream.