IN THE KITCHEN: EASY BUTTERNUT SQUASH SOUP

Easy Butternut Squash Soup

Easy Butternut Squash Soup

Easy Butternut Squash Soup

Easy Butternut Squash Soup

I absolutely love butternut squash soup, especially in the Fall!  I will say, that for the longest time I never even tried it because I always assumed it was cream-based and would be too rich and really hard to make, but I was so wrong.  This butternut squash soup is so easy, healthy and affordable and makes such a big batch – you can serve it to a whole family for dinner, eat for lunch all week, or freeze for meals down the road.  The best part?  It’s only 6 ingredients and 4 total steps!  Let’s get started.

TOTAL TIME: Under 15 minutes
TOTAL COST: Under $15!
TOTAL SERVINGS: Approx. 8 bowls of soup
What You’ll Need
Large Pot or Dutch Oven (I use this one)
Blender or Immersion Blender (I use this one)
Ingredients
2 tbs olive oil
1 carrot, diced
2 celery stalks, diced
1 white onion, diced
4 cups butternut squash, cubed
1 (32 oz) carton chicken broth (I use low sodium)
Also…
1 container Fage Greek yogurt (use sour cream, if desired, but I can’t tell the difference! We use Greek yogurt as a substitute for so much!) optional for topping
1/2 cup scallions, chopped optional for garnish

Let’s Do This
Heat olive oil in dutch oven over high heat, then add carrots, celery, onion and cook until the onions are translucent and veggies are soft.
Add cubed butternut squash and carton of chicken broth, bring to a boil then reduce heat and cook until squash is tender.
Insert immersion blender and blend until texture is smooth.  If you don’t have an immersion blender, I have used a regular blender instead.  CAUTION: this will be extremely hot and may splatter.
Serve and garnish with a dollop of plain Greek yogurt and a pinch of scallions for taste.
Enjoy!

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Jaimie is an East Coast Lifestyle Blogger.

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