Simple Butternut Squash Soup Recipe

Don’t ever let the word “simple” imply that whatever I’m about to share is plain or easy. LOL. Some of the most amazing things in life can be simple, yet deliver amazing results. Like the Push-Up, or this Simple Butternut Squash Soup recipe. Things don’t need to be complicated to be good. And this recipes is one of my favorite illustrations of that concept.

Why is Soup Such a Good Idea

Not only can soup be incredibly comforting and delicious, it is also a sneaky weight loss trick. Filling up on low calorie soup before a meal, can save you calories in the long run. Soups have a lot of water in them, which make you feel fuller for less calories. In fact, it’s been studied and found that when people start a meal with low calorie, broth based soups, they consume 20% fewer calories throughout their meal.

You get sneaky here when you swap a bland broth based soup for a delicious, rich creamy soup. One that is still low in calories, but uber satisfying in addition to being filling.

This Simple Butternut Squash Soup is a winner in every way! You can make it in bulk and freeze it. It’s of course, plant forward but also vegan and vegetarian! I love serving this soup before any holiday meal or having on hand for a soothing between meal snack.

Simple Butternut Squash Soup Ingredients

• 24 oz (about 1 small) Butternut Squash
• 12 oz (about 1 large) Yellow Onion
• 1.5“ piece peeled Fresh Ginger
• 2-4 Garlic Cloves
• Spray Olive Oil
• 2 ½ cups Unsweetened Almond Milk
• Salt and Pepper to taste

This recipe makes about 4 cups. If you have a larger squash, just use more of the other ingredients and make more soup.

Simple Butternut Squash Soup Directions

1. Preheat oven to 375°.
2. PREP YOUR VEGGIES: Peel the squash, remove seeds and chop into 1″ chunks. Peel and cut the onion into large slices. Prepare garlic and ginger by peeling and mincing and add all 4 ingredients to a large baking dish.
3. COOK YOUR VEGGIES: Toss all your veggies with spray olive oil and bake for 50 minutes or until tender. Check them 2-3 times to toss and make sure they don’t burn. Let them cool for about 10 minutes.
4. BLEND YOUR SOUP: Place about 1/3 of roasted veggie mixture and 1 cup of almond milk in a blender and blend until smooth. Depending on the size of your blender, you may need to do this in batches. Season with salt and pepper as you go.
5. COOK YOUR SOUP:* If eating right away, heat over medium heat 5 minutes or until thoroughly heated.
6. STORE YOUR SOUP: This soup will be good in the refrigerator for up to 6 days or in the freezer for months. If you’re freezing, be sure to fill single serve container only 75-80% full to leave plenty of room for the frozen soup to expand.

*Depending on your blender, it may have a soup mode where it blends and heats your soup! I don’t recommend blending the veggies when they are hot. They can get messy and explode if you don’t let enough air into or out of the blender.

Optional Garnishes

While not at all necessary, a garnish can add color, flavor and texture to your soup. I love fresh parsley, toasted pepitas or even a swirl of Greek yogurt. I don’t think bready or buttery croutons are necessary, this soup is already indulgent as is.

Simple Butternut Squash Soup Nutrition

This entire recipe has only 450 calories, 11 grams of protein, 20 grams of fiber, 146% calcium, 266% vitamin C, 1472% vitamin A and 37% of daily iron needs. It makes about 4 cups, which can be one hearty meal, 2 pre meal servings or 4 light snacks. It’s up to you!