3 Ingredient Butternut Squash Soup

Why you'll love  this recipe:

– Freezes well to save for later – A great base recipe to customize - Only THREE main ingredients!


For this recipe you will need: vegetable broth, olive oil, red onion, salt, & butternut squash.

Cut butternut squash in half lengthwise, & scoop out the seeds. Cut a quarter of a red onion. Place on a baking sheet lined with parchment paper. Brush with olive oil & add black pepper & sea salt.


Roast the butternut squash and onion for 45-60 minutes until fork tender. After about 30 minutes, remove the onion and set aside so it does not burn.


Remove the squash from the oven. When it is cool enough to handle, scoop the flesh out with a large spoon, & transfer to a medium-sized pot. Add in the onion & vegetable stock.


Blend the ingredients with an immersion blender or or high speed blender until it reaches a smooth and creamy texture.


Bring soup up to a boil over medium heat & reduce to a simmer. Cook uncovered until it has reached desired consistency. Taste & add additional seasoning if needed at the end of cooking.


Serve this creamy butternut squash soup warm as is, or add additional toppings like a swirl of coconut milk, fresh herbs, toasted pumpkin seeds, or my favorite - homemade garlic & herb croutons.


Kick things up a notch by adding some roasted garlic. Roasting garlic caramelizes its sugars to make it less pungent and slightly sweet with a rich savory flavor. Perfect for this dish!

If you liked this recipe, try this Homemade Vegetable Soup - the heartiest and most savory veggie soup you will ever make! Filled with tons of fresh vegetables & lots of flavor.

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.