3-Ingredient Butternut Squash Soup

Butternut squash soup garnished with coconut milk, pumpkin seeds, chives, and fresh cracked pepper.

5 from 1 vote

3-Ingredient Butternut Squash Soup

This fall, make our 3-ingredient butternut squash soup. It's creamy, and full of flavor! This cozy homemade recipe is the ultimate comfort food for chilly days.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Dinner, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 215kcal

Author: Mike Cleavenger

Equipment

1 Dutch Oven

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