Sometimes the most delicious meals are the most simple, and this creamy 3-Ingredient Butternut Squash Soup is proof of that. With just 3 simple ingredients you can have a deliciously creamy bowl of comforting soup, perfect for those cool days and Winter months. Serve with crusty bread for the ultimate comfort food this soup season!
This puréed vegetable soup is honestly one of the easiest soups to make and perfect for lazy days. I’ve made this soup with roasted butternut squash for more depth of flavour – roasting butternut squash gives it a slight nuttiness which I love. If you love creamy soup recipes then you also need to try my Sweet Potato Pumpkin Soup, my Lemony White Bean Soup or my Easy Leek Soup (no potato).
If you’re looking for more butternut squash recipes then see my post for 31 Delicious Butternut Squash Appetizers.
What’s To Love About This Butternut Soup
- allergy friendly – this healthy butternut squash soup recipe is made dairy free (although I give options for using dairy if you prefer), gluten free and nut free.
- easy – with only 3 ingredients and a few basic steps, this simple roasted butternut squash soup can be made by even the most beginner cook!
- creamy texture – using an immersion blender to puree this soup gives a smooth and creamy taste and texture.
- meal prep – this soup freezes really well! Make a double batch and freeze leftover soup in individual portion sizes for easy, grab-and-reheat meals.
Ingredients Notes & Substitutions
To make this creamy butternut squash soup, you need just 3 simple ingredients, all of which can be found at your local grocery store. For ingredient quantities, check the recipe card at the bottom of this post. Below are any notes and possible substitutions for this recipe.
Main Ingredients
- fresh butternut squash – for this recipe I have roasted the butternut squash whole. It’s a really simple process but you can read all about how to do so in my post on Roasting Butternut Squash in the Oven. You can of course swap butternut squash for sweet potato or pumpkin if you prefer.
- soy milk – I have used soy milk as a dairy free option to make this soup even creamier. You can also use coconut milk, if you don’t mind the coconut taste, other non-dairy milk like almond milk or oat milk. Or you can use heavy cream if you aren’t avoiding dairy.
- chicken broth – I like to use my homemade chicken broth, however you can use store bought chicken broth or chicken stock. If you are vegetarian then use vegetable stock or vegetable broth.
Optional Ingredients
You can also use the below ingredients to add extra flavour to your soup.
- sea salt flakes and cracked black pepper to season.
- finely chopped fresh herbs like fresh parsley or fresh marjoram.
- coconut yoghurt or sour cream to top the soup with.
Variations
This is a great recipe as is or use as a base and add additional flavours, changing it up in different ways depending on your personal preference. Here are some of my favourite ways to change up this delicious butternut squash soup.
- garlic – add 4 garlic cloves to the pot before heating. Simmer the soup until the garlic cloves are soft and tender, before turning off the heat and pureeing. Alternatively add 1 teaspoon of garlic powder to the soup pot before simmering and stir through.
- chilli – serve topped with red pepper flakes (chilli flakes). Option to add finely chopped, fresh red chili or a 1/4 teaspoon of Cayenne pepper to the soup while simmering, before pureeing.
- pesto – serve topped with a drizzle of pesto salad dressing or store bought pesto.
Tips
If serving as a main dish I would recommend topping with your favourite protein like shredded chicken or sliced, cooked sausages.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
How to Make Easy Butternut Squash Soup Recipe
I mentioned that this 3 Ingredient Butternut Squash Soup Recipe is seriously easy to make, and you’re about to see how true that is.
Roast the Butternut Squash
The first step is to roast the butternut squash whole. Simply drizzle a small amount of olive oil into the base of a large baking dish or line a sheet pan or baking sheet with parchment paper. Place the butternut squash, whole, onto the dish or tray and into the oven to bake for approximately one and a half hours, depending on the size of your squash.
Yes, this requires some time to bake, but it is much less effort than cutting up the squash. To reduce time, you can roast in an air fryer. See my post on Roasting Butternut Squash in the Air Fryer for instructions. For more detailed information on roasting butternut squash, see my post on How to Make Butternut Squash in the Oven.
Remove the Butternut Squash Flesh
The squash has finished roasting when it is fork tender. This means you can literally stick a fork into the centre with ease. At this point, remove from the oven and wait for the roasted butternut squash to be cool to the touch. Slice the squash in half and scoop out the pumpkin seeds with a spoon.
Either peel the skin off the flesh with your fingers, or use a spoon to scoop the flesh out of the pumpkin. I definitely recommend removing the skin as butternut squash skin isn’t the nicest to eat.
Add Remaining Ingredients & Simmer
Add the roasted butternut squash flesh into a large soup pot along with the soy milk and broth. Turn onto a medium heat and simmer for around 5 minutes or until nice and hot, stirring occasionally.
Blend Until Smooth
Once hot, remove the large pot from the heat. Use an immersion blender to blend to your desired consistency. I recommend to blend until super smooth. Just be careful while blending hot liquid.
Alternatively, you can blend in a regular blender. I would recommend if using a regular blender or food processor that you let the soup cool to room temperature before transferring. This is because the blender may not be heat proof and also to avoid any chance of burning yourself.
Serve the hot soup with a slice of buttered, crusty bread.
Storage
Allow the butternut soup to cool to room temperature before transferring to an airtight container. Alternatively, store in the pot with the lid on. Store in the fridge for 4-5 days. To freeze, divide between individual serving sized containers and freeze for up to 6 months.
FAQ
To create a thicker butternut squash soup, start by adding a small amount of liquid and add more until you get to your desired consistency.
This is a personal preference. However I prefer not to leave the skin on for butternut squash soup, as the texture isn’t very nice.
Butternut squash is a versatile vegetable and can be roasted to make salads, mashed to serve alongside your favorite protein and greens, pureed and added to baked goods or used to make a risotto.
Butternut squash soup goes really well with a side of grilled cheese sandwich, crusty bread, baked jacket potato or a side salad.
3 Ingredient Butternut Squash Soup
Equipment
- Large Baking Dish
- Large soup pot
- Spoon
- Wooden Spoon
- Immersion blender
- Measuring Cups
Ingredients
- 2 kilogram butternut squash, whole
- 2 cups chicken broth, or vegetable broth
- 1/2 cup soy milk, or other non-dairy milk of choice
Optional extras
- sea salt flakes
- cracked black pepper
- natural yoghurt, to serve
Instructions
- Preheat the oven to 180 degrees celsius (356 F). Grease a large baking dish.
- Add the whole butternut squash to the baking dish and place into the oven. Bake for approximately 1 and a half hours, or until the butternut squash can be easily pierced through the centre with a fork.
- Once roasted, remove from the oven and allow to cool to touch. Slice in half and scoop out the seeds using a spoon.
- Remove the skin from the squash or use the spoon to scoop out the butternut squash flesh. Transfer the butternut squash flesh to a large soup pot.
- Add the milk and broth to the pot and place onto a medium heat on the stovetop. Bring to a simmer for 5 minutes.
- Once hot, remove from the heat and use an immersion blender to blend until smooth and creamy.
- Serve hot topped with salt, pepper, yoghurt and fresh herbs if desired.
Notes
Storage
Once the soup has cooled to room temperature, transfer to an airtight container, or leave in the soup pot with the lid on, and store in the fridge for 4-5 days. To freeze, transfer to individual serving sized airtight containers and freeze for up to 6 months.Variations
- chili – add chili flakes to the top of the soup to serve, or add fresh chilli or cayenne pepper to the soup while simmering.
- garlic – add 4 fresh, peeled garlic cloves to the soup pot and then simmer until garlic is soft and tender.
- pesto – drizzle the top of the soup with pesto before serving.
Like this recipe? Leave a comment!