Fast, Easy, Butternut Squash Soup is a winter favorite of our little ones as well as daddy and I.
I love soup anytime the temperature outside is below 40°F. It’s so warm, comforting, and nourishing. I especially love winter squash soup. The butternut squash turns out so creamy, thick, and soothing. Ahh, I could go on and on.
I adapted this recipe from a friend a few years ago. I’ve had plenty of time to tweak it and I wanted to share it with you – especially my keto, paleo, vegetarian, and vegan friends! And you too busy moms! This is essentially ready in 30 minutes!
Because you’re going to purée the finished product, don’t stress about wonderful cut veggies. Just aim for the vegetables to be somewhat uniform in size, so they cook evenly. I always start by cubing the butternut squash, even though they go in second. Cutting off the rind, and taking the seeds out takes longer than the 3-min the onions will cook— I know you’re confused so I’ll get back to the order of ingredients!
Makes 4 dinner portions
- 1 large onion, loosely chopped (you might want to save the outer layer for homemade broth another day!)
- Margarine, Butter, Olive Oil or Avocado Oil (for sauteing onions)
- 1 butternut squash (about 6 cups)
- 3 cups of vegetable broth (want my recipe for homemade veggie broth?)
- 1 tsp dried oregano, herbs Provence, or marjoram you pick!
- 1/4 tsp black pepper
- optional: cayenne pepper for you spicy folks (aim for about 1/8 tsp)
- 8oz cream cheese (I love Kite Hill’s vegan option, but Daiya is almost as good)
- Begin by cutting off the rind to the butternut squash. Cubing the squash and remove seeds. Set aside
- Loosely chop your onion (save the ends for broth another day!) and saute until tender.
- Add cubed squash, vegetable broth, dried herbs (and optional cayenne pepper). Bring to a boil.
- Once squash is tender, about 20 minutes, transfer cream cheese and sauce into a Vitamix, Blender, or Food Processor. Puree.
You may want to do this in batches so your blender doesn’t overflow. Remember to slowly and carefully take the lid off the mixture once blended, it is very hot and you don’t want it to splatter! I can fit this entire mixture in my Vitamix.
I often simply pour from my Vitamix right into eating bowls. But you are welcome to pour your lovely winter squash soup into a pretty serving bowl for the table.
Notes and Tips
We love this bread recipe to go along with the soup.
It is easy to double this recipe!!
You can experiment with how much cream cheese to thicken or thin out your soup.
I often use my ceramic electric skillet for this recipe!
It also freezes well, simply let it cool overnight in the fridge, then double bag it in a ziplock freezer bag or a glass jar.
My special recommendation on freezing: when I use glass (or aluminum foil) dishes, to make sure my freezer foods don’t accumulate a layer of ice, I first pour in the soup. Then I lay plastic wrap right on the food, then I finish with my lid or simply foil. This really helps protect the food from frostbite. Just make sure to remove the plastic before reheating.
Recipe adapted from All Recipes.
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