Butternut Squash Soup Simple 3 Ingredient Recipe
Soup season is finally here!! This velvety soup is one of my family’s favorites this time of year. The creamy texture comes from just 3 main ingredients making it incredibly easy to make.
The best part is you can add heavy cream or coconut cream to make it even richer, but it totally doesn’t need it. The roasted butternut squash is a great way to get kids to eat squash. The natural sugars make it yummy and easy for them to love. Get your soup on and enjoy!
❤️ Why You’ll Love this Healthy Butternut Squash Recipe:
- Minimal ingredients.
- Reheats well so great for meal prep.
- So much flavor from roasted butternut squash.
- Natural sweetness from the squash means toddlers love it!
- This recipe is dairy-free, gluten-free and nut-free.
- Extra protein from the bone broth.
🍲 Ingredients
Butternut Squash
Chicken Bone Broth
Yellow Onion
Olive Oil
Spices: garlic powder, salt, black pepper.
👩🍳 How to Make Butternut Squash Soup
- Preheat your oven to 400°F.
- Line a baking tray with parchment paper and evenly distribute peeled and cut squash cubes and chopped onion across the sheet.
- Drizzle the olive oil over the squash and onion and season with garlic powder, salt and pepper.
- Roast the butternut squash in the oven for about 30 minutes, or until it’s fork tender.
- In a large soup pot or Dutch oven over medium-high heat, pour in the chicken bone broth and let it come to a boil.
- Remove the squash and onion from the oven and add to pot of bone broth. Bring the mixture to a simmer and let it cook for about 15 minutes then turn off heat.
- Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Ladle the butternut squash soup into bowls. Serve with crusty bread or croutons.
🪄 Tips and Tricks
- Buy pre-cut squash cubes to save on time. Most grocery stores sell it this time of year.
🗒 Substitutions
- Use vegetable stock to make this vegan or chicken stock.
🗒 Best served with
- Crusty bread, croutons or a sprinkle of pumpkin seeds for some crunch. Add your favorite side dish for a more filling meal.
👝 How to Store Leftovers
Store leftover soup airtight container in the fridge for up to three days or in the freezer for up to three months.
🤔 Common Questions
If the soup is too thick, you can add more chicken broth to reach your desired consistency.
If you’d like a creamier soup, add 1/2 cup of heavy cream or coconut milk. Simmer the soup for an additional 5-10 minutes to heat the cream through. Add any fresh herbs you’d like. For a sweeter bowl of soup, add a sprinkle of ground cinnamon.
Yes! This creamy butternut squash soup is 100% gluten-free.
3 Ingredient Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed (about 3 cups of squash)
- 32 oz. chicken bone broth
- 1 large yellow onion chopped
- 2 Tbsp. olive oil
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Preheat your oven to 400°F.
- Line a baking tray with parchment paper and evenly distribute peeled squash cubes and chopped onion across the sheet.
- Drizzle the olive oil over the squash and onion and season with garlic powder, salt and pepper.
- Roast the butternut squash in the oven for about 30 minutes, or until it's fork tender.
- In a large soup pot or Dutch oven over medium-high heat, pour in the chicken bone broth and let it come to a boil.
- Remove the squash and onion from the oven and add to soup pot of bone broth. Bring the mixture to a simmer and let it cook for about 15 minutes then turn off heat.
- Use an immersion blender to puree the soup directly in the pot until it's smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Ladle the butternut squash soup into bowls. Serve with crusty bread or croutons.
