This easy butternut squash soup recipe only requires three ingredients. It is amazingly delicious, so healthy and simple to make.
Forgot those boxes of butternut squash soup at grocery stores. You’ll feel like a gourmet chef when you see how easy it is to make your own puréed soup.
Friends, turning fresh butternut squash into a Wow-inspiring soup doesn’t need to be complicated. This healthy butternut squash soup recipe only uses 3 simple ingredients!
Yep, just 3 ingredients.
This is something I learned when I lived in France. The French family I lived with made puréed soups often and I’d eat them exclaiming that it was the best soup I’d ever had in my life.
Their soups were so creamy, surely there was cream in there? Nope.
Their soups were so flavorful, surely there were spices and seasonings? Nope. Just perfectly ripe vegetables from their garden puréed in the hot water they were cooked in.
When you start with fresh, flavorful ingredients you don’t need much to turn them into delicious meals.
In that spirit, and because it’s soup season, let’s dive into the best butternut squash soup recipe. And read all the way to the end for some yummy topping suggestions!
3-Ingredients to Make Butternut Squash Soup
To make two bowls of a flavorful roasted butternut squash soup, simply purée:
1. Roasted Butternut Squash
This 3-ingredient butternut squash soup recipe assumes you’ve already roasted your squash. But don’t worry, that part is super easy too!
Hop on over to my post about how to cook butternut squash in the oven. I show you the best way to roast butternut squash for making soup.
It’s as simple as slicing the squash in half, removing the seeds and seasoning the flesh with a little olive oil. Then cook the squash in the oven until it’s fork tender (about an hour).
No need to add maple syrup, cinnamon or brown sugar. Ripe butternut squash is naturally sweet and delicious.
2. Vegetable Broth
Use a good vegetable broth. It will impart a lot of flavor into your soup, so be sure you like how it tastes. (I’m using homemade vegetable stock.)
BTW, I’ve tried this recipe with chicken stock and did not like it. The chicken flavor doesn’t mesh well with the soup.
I’m using Kerrygold grass-fed butter.
Do not omit the butter or substitute olive oil. The fat in butter helps give your butternut squash soup that smooth creamy texture.
Steps to Make 3 Ingredient Butternut Squash Soup
Making a delicious butternut squash soup is as simple as puréeing the three ingredients until they’re silky smooth. You can use a regular blender or an immersion blender for this.
1. Puree the Ingredients
Place the mashed squash, vegetable stock and butter into your blender and purée into a velvety soup.
I’ve also used my immersion blender to make puréed soup. The best part about making soup with an immersion blender and is you can purée the ingredients in the same large pot you use to heat it up.
2. Heat and Serve
Pour the soup into a pot on your stovetop. Stir gently over medium heat until it’s hot. Then ladle the hot soup into bowls and serve immediately.
Leftover soup can be stored in an airtight container in your fridge for 4-5 days. Reheat on the stovetop or microwave.
This soup also freezes well in Mason jars or freezer bags. Let the soup cool first, then pour it into freezer bags and remove the air before sealing. Stack them flat in your freezer to save space.
If you’re using glass jars, leave 2-inches of space at the top of the jar so there’s room for the soup to expand as it freezes.
Topping Ideas for Butternut Squash Soup
This creamy butternut squash soup makes a comforting meal all on its own with some crusty bread.
But a little topping takes the presentation up a notch. And if you’re making this easy recipe for guests, I recommend a garnish.
- Grated parmesan cheese or Gruyère
- A swirl of plain unsweetened yogurt, coconut milk or heavy cream
- Homemade croutons or bread crumbs
- Pepitas (shelled pumpkin seeds)
- A sprinkle of fresh herbs, such as thyme (can also used dried)
FAQ: Roasted Butternut Squash Soup
What to serve with roasted butternut squash soup?
A small bowl of soup makes an impressive first course before the main dish. So what can you serve with butternut squash soup? Fortunately it pairs really well with most meats – especially pork and turkey and chicken. I don’t recommend serving butternut squash soup as a side dish with fish.
Should I use vegetable broth or chicken broth for roasted butternut squash soup?
I’ve tried making butternut squash soup with vegetable broth and chicken broth and recommend vegetable broth. I know many butternut squash soup recipes say you can substitute chicken broth. In my opinion, the flavor of chicken does not work well in butternut squash soup.
Is it better to roast or boil butternut squash for making soup?
Roasted squash will make a far tastier soup than boiled or steamed squash. Roasting draws moisture out of the squash, which concentrates its flavor. Roasting also causes the natural sugars in the squash to caramelize – which adds big-time depth of flavor! Steaming and boiling imparts water into the squash, resulting in a blander bowl of soup.
Should I peel my butternut squash before roasting?
There is no need to peel butternut squash if you’re roasting it to make soup. That’s the beauty of my technique – get the full instructions for how to cook butternut squash for soup.
How can I tell if a butternut squash is ripe?
Ripe butternut squash has beige flesh and is no longer green. Their skin is firm and the rounded bottom part of the squash should sound hollow when tapped with your knuckle. When you cut into a ripe butternut squash the flesh is orange and the skin is thin. You’ll notice that seeds are only found in the bottom part of the squash; the neck is solid.
Any alternative to butter to make a vegan butternut squash soup?
Unfortunately I haven’t tried making this winter soup with any fat other than butter. You could omit the butter, but the texture of the soup will be gritty (I’ve tried).
What’s the best way to cook butternut squash for soup?
For the best flavor, I only use roasted butternut squash for making soup. I posted the full instructions for how to roast butternut squash, but here it is in the nutshell.
- Cut off the stem end of a 2-pound butternut squash.
- Lay the squash on its side and slice it in half lengthwise.
- Use an ice cream scoop or soup spoon to remove all the seeds and stringy bits.
- Rub a teaspoon of olive oil into each squash half.
- Lay the squash halves cut side up on a parchment lined baking sheet.
- Roast in an oven at 425 degrees for 50 to 60 minutes.
- Let the squash cool a bit, then use a large spoon to remove all the flesh to make soup.
Roasted butternut squash has so much flavor for soup making!
3-Ingredient Roasted Butternut Squash Soup Recipe
- 2 cups roasted butternut squash mashed
- 2 cups good vegetable stock *
- 2 tbsp butter
- Place the mashed squash, vegetable stock and butter into your blender. Blend until it's puréed into a velvety soup. Or use an immersion blender.
- Pour the soup into a pot on your stovetop. Stir gently over medium heat until it’s hot.
- Ladle the hot soup into bowls and serve immediately.