Enjoying a bowl of creamy piping hot sweet butternut squash soup is the ultimate fall treat! Every fall, I make several batches of this soup for a quick meal any night of the week. If you are pressed for time, you can still make butternut squash soup on a weeknight! I will show you a few shortcuts to make a quick butternut squash soup recipe that doesn’t skimp on flavor!
Over the past few years, most grocery stores like Walmart and Aldi have been selling bags of frozen butternut squash. Once heated, this butternut squash is already tender and an excellent ingredient for this easy soup recipe!
Two tablespoons of butter. You can sub olive oil
1/2 cup chopped onion
One teaspoon of dried sage
Two cloves of minced garlic
Two 10-ounce bags of frozen butternut squash
4 cups of chicken broth, vegetable stock, or chicken broth
1/2 cup of milk or half & half. You can use coconut milk if you want this to be vegan or dairy free.
roasted squash or pumpkin seeds
Nutmeg and Cinnamon
a few sprigs of fresh thyme
An immersion blender, regular blender, or food processor will also work.
1. In a large pot over medium heat, saute butter, onions, and garlic until the onions are translucent.
2. Add chicken broth and frozen butternut squash and simmer on the stove for 12 minutes. Stir it every few minutes.
3. Using an immersion blender, puree the soup. Add milk, garnish and serve.
What should I serve with my butternut squash soup?
You can store this soup in an airtight container in the refrigerator for up to five days or in the freezer for up to 6 months. Put the frozen soup in a large saucepan on the stove for reheating.
Butternut squash contains vitamin a, vitamin b, vitamin k, vitamin c, protein, and fiber and is low in calories and carbohydrates.
This is an easy butternut squash soup recipe because you won’t need to peel, chop or scoop out the flesh of the butternut squash. Your kids will love this sweet vegetable dish. It is a warm and comforting dish to make on a cold fall or winter day!
If you like this recipe, you should try my carrot almond soup or pumpkin apple cider bisque.
Did you make this easy 15-minute butternut squash soup recipe? I would love to hear how it turned out for you! Please tag me on social media or comment below this blog post. You can find me on Pinterest, Facebook, Instagram, and Twitter.
Very easy! Thanks for this recipe.
I didn’t use the sage, but added a dash of maple syrup!
you had me at butternut squash soup and 15 minutes! this recipe sounds delicious! love fall soups
It’s the season for all things butternut squash! Yay! I love it, especially in a soup! Looks delicious.
I Do look forward to a good soup in fall. – love butternut squash.. Thanks for the recipe
I don’t know that I’ve ever seen frozen, peeled squash before in the frozen section! I like your recipe, tho!
Um… I had zero idea you could buy this in frozen chunks!!! That’s brilliant!