This 3-Ingredient Butternut Squash Soup is quick and easy for a cool fall day! You don't need a long list of ingredients to create tasty soup recipes. Butternut squash, leeks, chicken stock, or vegetable stock is all that's required.
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Welcome, fall!
It's my favorite time of year because I love soup! Even though I could eat soup all year long, something about colder weather makes me crave it.
There are many butternut squash soups to choose from. Like my Roasted Butternut Squash and Red Pepper Soup.
We decided to only use 3-ingredients to create a simple butternut squash soup recipe. Then we used garnishes like coconut milk, pepita seeds, chives, and fresh cracked black pepper.
Roasting butternut squash brings out the natural sugars, making a sweet and savory soup.
Soup is blended in a high-speed blender. We used a Vitamix for a creamy butternut squash soup. Yum!
This fall/winter season, give soups like our Instant Pot Deer Chili and Dairy Free Clam Chowder a try!
⭐️ Why You'll Love This Recipe
- With only 3-ingredients this soup is easy to make for meal prep or busy weeknight dinners.
- A healthy butternut squash soup that is low in fats like butter and cream. Plus, squash contains vitamin A, vitamin C, potassium, and fiber.
- Garnish this soup with ingredients like coconut milk, apples, cinnamon, and a Vegan Pumpkin Seed Crema.
📝 Ingredient Notes
Here is a visual overview of the ingredients in this recipe. Scroll to the recipe at the bottom for quantities.
- Butternut squash - Roasting squash brings out a natural sweetness that makes the soup sweet and savory! You can peel the squash or roast it with the skin on. I chose to peel the squash and dice it into small cubes so it will cook faster.
- Chicken Stock - Follow my step-by-step instruction on how to make chicken stock.
- Leeks - Leeks are often used in soups, stews, and savory dishes to add a mild onion flavor without overpowering the dish.
Looking for a cool garnish? My Frizzled Leeks are a great addition to any soup!
🥘 Substitutions and Variations
- Instant Pot: In your Instant Pot, combine the diced butternut squash, leeks, and broth. Set the Instant Pot to high pressure and cook for 7 minutes. Afterward, use the quick-release method, carefully remove the lid, transfer the contents to a high-speed blender, and blend until the mixture reaches a creamy consistency. Finally, season the soup to your liking with salt and pepper.
- Vegan: To make this recipe vegan, use vegetable broth instead of chicken stock.
- Squash: Kabocha squash is great in soups and has a nutty flavor. If you are curious about this winter squash give my Air Fryer Kabocha Squash recipe a try.
- Make it Spicy: Transform this recipe into a curry butternut squash soup for a spicy taste. A few tablespoons of red curry paste will do the trick.
- Garnishes: This is where it gets fun! Fall ingredients like pepita seeds, pomegranate seeds, pecans, sage, and coconut milk are just a few options.
🔪 Step-By-Step Instructions
Step 1. Prep the squash. Peel the butternut squash using a knife or peeler and remove the seeds with a spoon. Cut into 1-inch cubes (Image 1).
Place onto a parchment-lined baking tray and drizzle with olive oil, salt and pepper. Place into a 400°F/204°C oven and roast for 25-30 minutes (Image 2).
Step 2. Leeks. Cut leeks in half lengthwise and thinly slice into half moons. Place cut leeks under water to remove dirt and transfer to a strainer (Image 3).
In a soup pot or Dutch oven, sweat leeks in a touch of olive oil for a few minutes until leeks are soft (Image 4).
Step 3. How to make butternut squash soup. Remove cooked butternut squash from the oven. It should look golden brown and caramelized on the edges and be fork tender (Image 5).
Place roasted squash into the soup pot and pour over chicken or veggie stock (Image 6). Bring soup to a boil and simmer for 10 minutes on a medium-low heat to let the flavor come together (Image 7).
Transfer the soup to a high-speed blender and blend until smooth and creamy. Serve butternut squash soup into bowls with your favorite garnishes (Image 8).
👨🏻🍳 Chef Tips
- Roasting butternut squash in the oven brings out the natural sweetness! Try out Beetroot and Butternut Squash Salad to see how tasty roasted butternut squash can be!
- Place a kitchen towel over the blender for safety. Heat expands and can push out some liquid.
- You can add more broth at the end if the soup is too thick.
- Make a large batch to enjoy all season long! Once the soup is cooled down, portion it into quart containers and freeze!
- Try adding different flavors and seasonings like curry paste, cinnamon, and thyme.
💭 What to serve with butternut squash soup
Butternut squash soup is a delicious fall soup, but what do you serve it with? I like to pair this soup with a nice fall salad like my Apple Cranberry Walnut Salad.
If you want to enjoy butternut squash soup as your main dish I recommend serving it with a tasty vegetable side like the Air Fryer Smashed Brussels Sprouts.
This 3-ingredient butternut squash soup will pair with just about any salad, sandwich, or vegetable side.
❓Recipe FAQ's
While the skin of butternut squash is edible, I suggest peeling it before preparing this soup. You can either roast the squash with the skin on and later scoop out the cooked flesh or peel, cube, and roast the squash.
Yes, you can air fry butternut squash to use in soup. Begin by preheating your air fryer to 400°F/204°C. Afterward, peel, cube, and coat the squash with olive oil, salt, and pepper. Air fry for approximately 10 minutes or until fully cooked, then incorporate it into your soup.
Absolutely! Combine the diced squash, broth, and leeks in an Instant Pot. Pressure cook on high for 7 minutes. Using the quick-release method, carefully remove the lid, and use a high-speed blender to purée the soup. Season with salt and pepper.
The best way to thicken this soup is to add more butternut squash. Alternatively, you can make a roux with equal parts butter to flour in a separate pan, then add it to your soup and bring it to a boil or let the soup simmer to reduce and naturally thicken.
Yes! Cool soup down to room temperature and transfer into airtight containers. I like to use plastic quart containers for freezing soups. Freeze for up to 3 months!
🍽 Related Soup Recipies
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
3-Ingredient Butternut Squash Soup
Equipment
Ingredients
- 1 butternut squash medium size
- 1 tablespoon extra virgin olive oil
- 4 cups chicken stock
- 1 leek white part sliced
- salt and pepper too taste
- Optional garnishes coconut milk, toasted pumpkin seeds, and chives
Instructions
- Prep the squash. Preheat the oven to 400°F/204°C. Peel the butternut squash and remove the seeds. Cut into 1-inch cubes. Place onto a parchment-lined baking tray and season with olive oil, salt and pepper. Cook for 25-30 minutes in the oven.
- Leeks. Cut leeks in half lengthwise and thinly slice into half moons. Place cut leeks under water to remove dirt and transfer to a strainer. In a soup pot, sweat leeks in a touch of olive oil for a few minutes until the leeks are soft.
- How to make butternut squash soup. Remove cooked butternut squash from the oven. It should look caramelized on the edges and be fork-tender. Place roasted squash into the soup pot and pour over chicken stock. Bring soup to a boil and simmer for 10 minutes on a medium-low heat.
- Blending. Transfer the soup to a high-speed blender and blend until smooth and creamy.
- Serving. Ladle soup into bowls and garnish with coconut milk, chopped chives, and toasted pumpkin seeds.
Notes
- Instant Pot Instructions: Combine the diced squash, broth, and leeks in an Instant Pot. Pressure cook on high for 7 minutes. Using the quick-release method, carefully remove the lid, and use a high-speed blender to purée the soup. Season with salt and pepper.
- To make this recipe vegan use vegetable broth instead of chicken stock.
- Garnish with ingredients like pepita seeds, pomegranate seeds, pecans, sage, and coconut milk.
- Transform this recipe into a curry butternut squash soup for a spicy taste. A few tablespoons of red curry paste will do the trick.
Nutrition
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