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    Home » Vegetarian & Vegan » 3-Ingredient Roasted Butternut Squash Soup

    3-Ingredient Roasted Butternut Squash Soup

    Published: Oct 3, 2022 by Mélanie · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe
    partial view of a bowl of butternut squash soup with a drizzle of cream and pumpkin seeds on it.
    brown bowl with orange soup in it with a drizzle of cream and sage leaves on top.
    2 bowls of soup in a wooden tray with 2 spoons and a grey teatowel on the side.

    This 3-ingredient butternut squash soup is delicious and easy! It is that simple to eat a healthy and homemade comforting soup that your whole family will love! The butternut squash is cut in half, seasoned and roasted with an onion in the oven to be then blended into a soup with some broth.

    The ingredients are minimal with only 3 ingredients! The recipe comes together effortlessly in only 2 steps, ideal for the winter months. It’s an amazing recipe that will be enjoyed by so many from the vegetarian to the healthy eater.

    partial view of a bowl of butternut squash soup with a drizzle of cream and pumpkin seeds on it.

    If you liked my ginger carrot soup or my French leek soup, you will really love this one too! Also, if you love butternut squash, you should try this pasta roll ups.

    🥘 Why you will love my easy butternut squash soup

    • Easy to make
    • An healthy soup
    • Minimal preparation
    • Perfect comforting soup for the cold months
    • And an amazing soup for everyone: vegetarian, vegan, dairy-free and gluten-free
    Jump to:
    • 🥘 Why you will love my easy butternut squash soup
    • 🥣 Ingredients Needed
    • 📋 Variations and Substitutions
    • 🔪 How To Prepare It
    • 💭 Recipe FAQs
    • 🥖 What To Serve With The Soup
    • 🥣 More Delicious Soups
    • 📖 3-Ingredient Roasted Butternut Squash Soup

    🥣 Ingredients Needed

    The beauty of this recipe is that it requires only 3 ingredients and from there, you can add anything you wish as a topping.

    • Butternut Squash: For this recipe, we are using a fresh vegetable as we will roast it.
    • Onion: Take a large one or 2 small one to make sure to taste it.
    • Vegetable broth: You can use homemade one or store-bought if it is easier for you.

    📋 Variations and Substitutions

    Since this is a 3-ingredient butternut squash soup recipe, it gives you a lot of room to customize it.

    • Herbs: Add more flavours by blending some herbs such as sage, rosemary or thyme.
    • Spice it up: Add a little kick to your soup with some chili flakes or jalapeno.
    • Broth: You can also use chicken stock if you wish.
    • Toppings: Seeds or toasted nuts, croutons, a drizzle of cream, crumbled feta or goat, or simply some fresh ground black pepper.

    In terms of preparation, this recipe can be easily prepared in the Instant Pot too: put all the ingredients in. You would need to cube the butternut squash to allow it to be immersed in the broth though.

    2 bowls of soup in a wooden tray with 2 spoons and a grey teatowel on the side.

    🔪 How To Prepare It

    This recipe has only 2 simple steps. First, you will roast your onion and butternut squash and then blend it with the vegetable stock to make it a soup.

    First, using chef knife and a chopping board, get a good and safe grip on your vegetable and cut the butternut squash in 2. Next, using a spoon, scoop out the seed and peel the onion and cut it in 4 (Picture 1).

    Now, on a baking sheet covered with parchment paper or a silicone mat, place the halved squash and the onion and drizzle with olive oil and salt or garlic salt if you have.

    Next, cook 40 to 45 minutes in the oven. You can poke it with a knife to make sure it is cooked through and ready (Picture 2). It is now ready to be scooped with a spoon.

    broth poured in a blender where there is an orange purée.

    Lastly, place the roasted butternut squash flesh and onion in the blender and add the broth. Blend it until smooth and it is ready to serve!

    It was that easy to make a 3-ingredient butternut squash soup!

    Tip: You can also use your immersion blender if you prefer.

    💭 Recipe FAQs

    Can I make my soup thicker?

    Of course, you might want to put a half a cup less of broth and blend. Then, adjust the thickness by adding gradually some more.

    How and how long can I store my soup?

    You can either store it in an air-tight container in the fridge for 3 to 4 days or in the freezer for 2 to 3 months.

    Do I need to peel the butternut squash?

    Since I roast it, I find it easier to scoop it out. However, the peel is also edible, you can also blend it. Reminder, always wash your produce well before cutting them, even if you are not eating the peel.

    Is butternut squash soup good for you?

    Yes, this vegetable is packed with vitamins such as A and C, magnesium and potassium. This recipe is low on calories and high in fibre.

    brown bowl with orange soup in it with a drizzle of cream and sage leaves on top.

    🥖 What To Serve With The Soup

    If you love some carbs with your soup, here are a few ideas:

    • Cheesy Garlic Bread: The Most Appetizing Pull Apart
    • Close up of half a cheese biscuit on a white plate
      Yummy Cheese Biscuit With Herbs (with video)
    • Amazing Caprese Chicken Sandwich
    • Breakfast quesadillas, one sliced in 8 on a wooden board and another whole
      Breakfast Quesadillas, Irresistibly Cheesy
    • Stacked croque-monsieurs with a white bowl of salad in the back
      Authentic French Croque-Monsieur

    🥣 More Delicious Soups

    Do you need more inspiration for soup season? I got you covered!

    • 45 degree angle picture of 2 small red round cocottes with a spoon, red and white table cloth on the side. Cocottes are i a round metal tray.
      Easy French Onion Soup Recipe
    • Vegan French Ginger Carrot Soup
    • Dairy free sage mushroom soup in 2 individual black cocottes with fall leaves around
      Heavenly & Easy Sage Vegan Mushroom Soup
    • Bowl of French rosemary potato leek soup with bread sticks
      Flavourful French Leek Soup

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!

    brown bowl with orange soup in it with a drizzle of cream and sage leaves on top.
    Print Recipe
    5 from 5 votes

    📖 3-Ingredient Roasted Butternut Squash Soup

    This 3-ingredient butternut squash soup is delicious and easy! It is that simple to eat a healthy and homemade comforting soup that your whole family will love! The butternut squash is cut in half, seasoned and roasted with an onion in the oven to be then blended into a soup with some broth.
    Prep Time10 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Appetizer, Main Course, Soup
    Cuisine: American, French
    Servings: 6 servings
    Calories: 90kcal
    Author: Mélanie

    Equipment

    • 1 Blender
    • 1 chopping board
    • 1 Chef knife

    Ingredients

    • 1 butternut squash washed
    • 1 onion large
    • 4 cups vegetable broth
    • 1 tablespoon olive oil
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 400F.
    • Using a knife and a chopping board, get a good and safe grip on your vegetable and cut the butternut squash in 2.
    • Next, using a spoon, scoop out the seed and peel the onion and cut it in 4.
    • Place everything on a baking sheet covered with parchment paper: the halved squash and the onion and drizzle with olive oil and salt.
    • Cook 40 to 45 minutes in the oven. You can poke it with a knife to make sure it is cooked through and ready.
    • Once done, scoop the roasted butternut squash flesh and place it the blender with the onion.
    • Then, add the broth. Blend it until smooth and it is ready to serve!

    Notes

    • You can blend the peel with the butternut squash, it is edible. Make sure to wash it before cutting it. 
    • Use homemade broth or store-bought. 
    • Serve with cream, seeds, nuts or crispy sage leaves. 

    Nutrition

    Calories: 90kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 670mg | Potassium: 467mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13538IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @BonAppetEat or tag #bonappeteat!

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    Reader Interactions

    Comments

    1. everybodylovespretty says

      February 09, 2014 at 11:25 pm

      5 stars
      When I get home from Hawaii and am freezing my bum off, this is the soup I will make!!

      Reply
      • bonappeteatdotca says

        February 09, 2014 at 11:38 pm

        Hawaii??? :( so jealous! Enjoy! !

        Reply
    2. Heather, Mmm... is for Mommy says

      November 14, 2014 at 5:06 pm

      5 stars
      I never need to be coerced into soup... yours sounds wonderful!

      Reply
    3. Tara says

      November 14, 2014 at 5:22 pm

      5 stars
      It's freezing out and I would love to be slurping up a bowl of this!

      Reply
      • Mélanie says

        November 16, 2014 at 8:59 pm

        I know Tara, I totally agree. The whole house has been sick for a few day, I would be appropriate :)

        Reply
    4. northandsouthnomads says

      November 14, 2014 at 5:25 pm

      5 stars
      I can just imagine the aroma of this! What is it about fall and the delicious recipes it brings? :)

      Reply
      • Mélanie says

        November 16, 2014 at 8:59 pm

        I know Jessica, although Fall brings the cold too and I am not so fan ahah

        Reply

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