Quick Butternut Squash Soup

Quick Butternut Squash Soup

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 6

    • About This Recipe

    “Here’s a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.”

    Ingredients

  • 1teaspoonolive oil
  • 1clovegarlic, minced
  • 1/2 cupchopped onion
  • 1teaspoonfresh sage, chopped( or 1t. ground dry sage)
  • 1/2 teaspoonsalt
  • 1/8 teaspoonground black pepper
  • 3cupsfat-free chicken broth
  • 1 1/2 lbsbutternut squash( peeled, seeded, cubed)
  • parmesan cheese( Garnish)

    • Directions

  • Add oil, garlic and onion to large stockpot over medium heat.
  • Saute for 3-4 minutes.
  • Add sage, salt, pepper, broth and squash.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  • Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  • Garnish with parmesan cheese and more fresh sage (if desired).

    • Reviews

  • “This was so simple to start with and I had to make it even easier. I peeled and seeded the butternut squash and threw it in the food processor!Then continue’d..After I pureed it in the blender, I tried one more thing…I added a little cream (1 tablespoon to the whole batch..only 50 calories and 5 grams of fat). It still will be low fatand low calories and rich, as if you are cheating.”

  • “Forgot to mention that I poked the whole squash with a few pricks and microwaved on high for 10 mins. until soft.Cut it in half, scooped out seeds and added cooked squash to pot.This saves lots of time peeling, etc.”

  • “This soup was delicious!It was quick after I peeled and cut up the squash, a process similar to peeling and cutting up a granite boulder.Next time, I am going to bake the squash in the oven until it is partially cooked and then peel it and dice it to add to the broth.”

  • “My family and I LOVE this soup!!!My husband, who is “anti-any kind of sqash” requests it regularly.We buy a 2 pound container of peeled and cubed butternut squash at Costco for $5 and put the whole thing into the stockpot with 4 cups of chicken broth and TONS of dried sage from my mother’s garden. After I use the stick blender, I always add a can of washed black beans.It adds a little something and makes the soup stick to your ribs a bit more. ;-)Quick, healthy and absolutely FABULOUS!!!!Thanks for posting!!”

  • “This soup was very yummy!I liIked it better than my hubby, but he only likes squash because we grew it so it’s cheap!:O)I made it as posted except I microwaved the squash whole for 10 minutes, then peeled and cubed it.Made it much easier!!Also used veggie-chicken broth.I forgot to try adding ginger, so will have to do that next time.Thanks so much for sharing!!:O)”

  • “So easy and delicious!Very good on its own, but for a little extra kick I added some crumbled bacon & croutons to serve.Perfect!”

  • “This was soooo easy and soo good.I’ve avoided butternut squash because it’s so dang hard to peel.A friend told me to boil it first, and it worked!This recipe was so easy, I had most of the ingredients on hand.My son has made it as well, adding pureed carrots and cauliflower to it.I tasted it with the parmesan cheese, but it’s so good without it that I’d rather have it that way.”

  • “Oh my goodness, is this soup delicious, and I love that it is healthy too.It has a perfectly velvety smooth texture and gets a lot of flavor from the sauteed onion and garlic.It’s so easy to prepare!Like other reviewers who didn’t want to bother with peeling and chopping the squash, I chose to microwave mine (I pierced it all over using a knife, placed it on a plate, microwaved it for 5 minutes, turned it over and microwaved for another 5 minutes).Thanks for sharing this recipe.It’s a keeper!”

  • “i wasn’t nearly as happy with this as everyone else i’m afraid. my squash took about 45 min to cook and when i had blended it i found the soup watery and tasteless, even though i added an extra 2 cloves of garlic and subbed out half a cup of the water for the broth with white wine. i added 1/2 tsp dill, 1/2 tsp nutmeg, 1/3 tsp curry powder, 2 Tbs honey, another half a broth cube, lots of salt and pepper, 2 Tbs sour cream, a splash more wine, a bit more olive oil and almost a cup of powdered milk as well as topping with good grated parmesan. after all that it was fairly tasty but didn’t taste like squash anymore. course it didn’t start out tasting like squash either. i think if i make butternut squash soup again i’m going to start with roasting the whole thing for more flavor alongside plenty of garlic and adding some half and half to the base. and plenty more fresh sage and wine”

  • “Sorry–I wasn’t a fan.It’s kind of a lot of work dealing with the fresh butternut squash.My husband did enjoy it though, and said that the Parmesan cheese made it.”

  • “This soup was so simple to make and very tasty! I doubled it and froze half for later 🙂 Sage and butternut squash is such a great combo, definitely do not omit the sage.”

  • “Very nice.Made in about 30 min using frozen squash from the garden.I followed directions as is, just adding still frozen squash to the broth mix, letting it simmer a good 20 min to soften.I also added a pinch of dried giner like other reviewes.Warm and comforting when coming down with a cold.Don’t skip on the cheese, a good grating of Romano cheese on top was the icing on the cake.Served with toast points for dunking.Absolutely will make again.”

  • “This recipe was our family’s first taste of butternut squash soup. It is amazing! Even our picky eater loved it!”

  • “so easy and yummy!I love it!”

  • “I was skeptical that such a soup could be ready in less than an hour, but it was great!! I’m used to soups needing to simmer for hours, and this soup is as creamy and flavorful like it took all day. I had an extra stalk or two of celery that I added to the mix. Turned out great, will make again.”

  • “A hearty soup but not something I’ll not make again.I added seedless rye bread; helped bring out some of the flavor and was a welcome accompaniment.Without that it needs too much else for this to be the recipe for success.I agree with most posters this needs nutmeg and/or ginger.Sounds like they took a yam/sweet potato soup and tried to change it up.”

  • “This is a wonderful and easy soup to make.My toddler loves it.I freeze for easy dinners later.I add red lentils to make it more of a meal and you can’t tell they are in there.”

  • “I love this soup!I do, however, make it with roasted butternut squash.I have tried making it both ways now, and enjoy the depth of flavor the roasted squash adds.Also great with a grilled or toasted cheddar cheese sandwich.Dunk it right in!Thanks for the great recipe!”

  • “Great recipe! It’s a bit of a process, but the end result is worth it. I cut the squash in half, poked some holes in it and microwaved it ten minutes before peeling, etc. I also put it in the food processor prior to cooking it, and then again after the soup had cooled down. I put in a dash of cinnamon when I ate it, and it was delish! Thank you for this recipe!”

  • “Love this recipe! I add some red curry powder to give itjust a little more kick (personal taste).”

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