Can I share with you one thing that I always look forward to in the fall? Butternut Squash Soup. It’s creamy, comforting, and tastes terrific. Back during those first few years that I hosted Thanksgiving, I worked away the night before Thanksgiving, preparing my butternut squash soup.
Can I share with you the hardest part about making Butternut Squash Soup? It’s spending 20 minutes peeling, cutting and scooping out the seeds from the darn butternut squash. It takes FOREVER!
I have come up with an easy way to make easy and delicious butternut squash soup. See, as a busy mom of now THREE young boys, I often turn to frozen vegetables to serve them homemade, healthy meals in a jiffy. I have noticed lately that Walmart is expanding its frozen vegetable selection. I have been buying their FROZEN BUTTERNUT SQUASH! I used three bags of Great Value Butternut Squash in this soup.
Here’s what you need for super quick butternut squash soup
frozen butternut squash
milk or cream
and a pot to cook on the stove!
Now I can make my favorite soup in literally fifteen minutes!
15 minute butternut squash soup
- 1 small onion
- 3 tablespoons olive oil
- 3 bags 10-ounce frozen butternut squash
- 32 ounces chicken broth
- 3 cloves garlic minced
- salt and pepper to taste
- 2 teaspoons dried sage
- 3/4 cup milk or cream of your choice
In a saucepan, over medium heat, place frozen butternut squash, chicken broth, chopped onion, and garlic.
Bring to a boil. Add salt, pepper, and sage. Cook for about 10 minutes.
Using your immersion blender, blend the soup until it is smooth. You can also blend it in a traditional blender.
You will need to return the soup to the pan and add milk or cream. Serve and enjoy.