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Close up photo of 3 ingredient butternut squash soup served in two small ceramic bowls, topped with yoghurt and fresh herbs.
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3 Ingredient Butternut Squash Soup

This ridiculously easy and beautifully tasting 3 ingredient butternut squash soup makes for the perfect meal or starter.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: butternut squash, butternut squash soup, roasted butternut squash, soup
Servings: 4
Calories: 245kcal
Author: Sarah Bell

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
Metric - US Customary

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. 

Nutrition

Calories: 245kcal | Carbohydrates: 60g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 471mg | Potassium: 1823mg | Fiber: 10g | Sugar: 12g | Vitamin A: 53268IU | Vitamin C: 107mg | Calcium: 286mg | Iron: 4mg