Soups & Stewscleaneatingkitchen5.0
3-Ingredient Butternut Squash Soup Recipe
You only need three main ingredients to make a comforting and delicious 3-Ingredient Butternut Squash Soup. This low-fat vegan recipe is perfect for a simple lunch on a cold day. Make it on the stovetop or in the Instant Pot.
👥 3 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- baking sheet
- oven
- blender
📝 Preparation Steps
1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. The parchment paper is not required, but makes for easier clean up later. See notes for Instant Pot directions.
2
Place the peeled and cubed butternut squash on the baking sheet in an even layer.
butternut squash, peeled and cubed (about 2 ½ cups of cubed squash)1
3
Bake the squash for ⏱️ 40 minutes, or until it starts to brown and soften.
4
While the squash is baking, heat the water in a large stockpot over medium heat.
water2 tablespoons
5
Add the onion and let it soften for about ⏱️ 5 minutes.
onion, diced1
6
Remove the squash from the oven and transfer it to the stockpot with the onion.
onion, diced1
7
Add the broth, sea salt, and pepper to the pot, and turn the heat up to high. Let the mixture come to a simmer, and then turn off the heat.
8
Use a hand immersion blender to carefully blend the soup to a smooth texture. Alternatively, you can ladle two cups of the hot mixture at a time into a blender and blend on low until smooth. Repeat until the soup is blended.
9
Serve hot.
Nutrition Facts
calories
83 calories
fat Content
0.2 g
serving Size
1/3 of recipe
fiber Content
3 g
sugar Content
6.8 g
sodium Content
739.8 mg
protein Content
1.6 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
21.2 g
saturated Fat Content
0 g
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