Are you ready for your new favorite dish? This 3 Ingredient Butternut Squash Soup is one that takes minimal effort, but it is loaded with so much yummy flavor. Get ready to crave this simple soup, I know I do.
Making this butternut squash soup recipe is a really great way to get comfort food fast. Not only does it have the perfect hint of sweetness to it, but it's as easy as using three simple food ingredients, too.
Making a bowl of this 3-ingredient squash soup isn't hard to do, I promise. In fact, as long as you have a blender or even an immersion blender, you're going to be good to go! A hot bowl of soup on a cold day is the perfect way to chase the winter blues away.
Speaking of great soup recipes, be sure to check out my Gluten Free Potato Soup as well. There is something about the creaminess of this gluten-free soup that everyone at the table won't be able to deny.
Butternut squash - Use smoked butternut squash for an amazing flavor and taste.
Chicken stock - This helps to thin out the soup while also adding flavor. Choose a very flavorful chicken both or bone broth. The trick to a 3-ingredient soup is making sure each of the three ingredients if flavorful on its own.
Heavy cream - Adding heavy cream is the perfect way to add richness to the soup.
You may also add salt and black pepper to the soup according to your preference.
How to make 3 Ingredient Butternut Squash Soup
Step One: Add the squash and the chicken stock to a large pot on the stove. Bring them to a boil, and then let them simmer for 10 minutes.
Step Two: Put the squash and ½ the broth into a blender. Vent the lid, and be sure to cover it with a towel. Blend the mixture on low until it is nice and smooth.
Step Three: Put the mixture into the pot and add the cream. Stir well until combined.
Add fresh herbs - Adding fresh sage, thyme, parsley, rosemary, and any other type of fresh seasonings are a great way to add flavor quickly. Just be sure to add and then mix well to disperse the flavor.
Add vegetables - Adding chopped celery, carrots, onions, and even garlic cloves can be a great flavor.
Change up the type of liquid added - If you don't want to use chicken stock, you can use chicken broth, vegetable broth, or even coconut milk in this easy butternut squash soup recipe. Using coconut milk or coconut cream is an easy way to make this dairy-free.
Toppings - Sour cream, bacon, and chives are great toppings to add. The fun thing about making soup this way is that everyone who wants to eat it can add whatever toppings and ingredients to their bowl. This gives everyone the control of flavor that they want, without having to season and change the entire recipe.
Do I have to use smoked butternut squash?
No. You can sub in roasted squash if you prefer.
What pairs well with this three ingredient butternut squash soup recipe?
I'm all about serving it with a simple side salad and a chunk of crusty bread. Dipping the bread into this soup is so good - and easy to do.
You can also cook up some veggie and add them to the soup, or even crisp bacon and put it right on top as well. Other simple ingredients like croutons and cheese are always good pairing suggestions.
Don't forget that you can sprinkle some pumpkin seeds on top for a crunch. Any type of crushed nuts would make a good topping and a great texture contrast to the soup.
How do you store leftover soup?
Letting the soup cool down after making it is key to proper storage. Once the soup has cooled, pour it into an airtight container and then place it in the refrigerator.
To reheat, you can scoop some out of the container and place it into a bowl and heat in the microwave, or reheat it back on the stove in a large pan. Also, putting it into the oven is a good way to reheat it.
What is the best way to peel butternut squash before roasting it?
Peeling the flesh of the squash isn't hard to do, but it's actually something that you should do after it's cooked. Once the squash is fork tender, you can remove it from the pan or grill that it's cooking on and carefully remove the outside skin.
Just be careful; it's going to be hot. It's better to let it cool some and then remove it as this will make it less of a worry that it's going to burn your hands.
I lay my cooked squash on a baking sheet as that helps the total time to cool seem to quicken, making it faster to peel.
- 1 butternut squash smoked or roasted
- 4 cups chicken stock
- 1 cup heavy cream
- Combine the squash and stock in a large pot. Bring to a simmer. Simmer for 10 minutes.
- Transfer the squash and half the broth to a blender. Vent the lid and cover with a towel. Blend on low until smooth.
- Transfer back to the pot. Add the cream and stir well.
- Season with salt and pepper to taste.
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