3-Ingredient Butternut Squash Soup

4.78 from 9 votes

This 3-ingredient butternut squash soup is the easiest soup ever! Simply roast the ingredients in the oven and blend them in your high-speed blender!

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Prep Time: 15

Roasting Time: 45

Total Time: 1

Servings:

Author: Eloïse

Preheat the oven to 400°F (200°C).
Cut the butternut squash lengthwise in half (see step-by-step pictures in post above). Scoop out the seed and rub the cut-side with a little bit of water (or oil).
Place the butternut squash cut-side down on a baking sheet that you previously lined with parchment paper.
Peel the onion. Wrap it in aluminum foil or parchment paper and place it on the baking sheet.
Bake the squash for 45 minutes. Check doneness with a fork and make sure the thicker parts are tender. If it isn't soft yet, put it back in the oven for 5 to 15 minutes (depending on its size).
When baked, remove the squash from the oven and let it cool down for a few minutes. Optionally, peel off the skin or scoop out the flesh with a spoon. Cut the onion in half.
Add half of the butternut squash, half the onion and half the vegetable broth to your high-speed blender (e.g., Vitamix). Alternatively, add everything to a mixing bowl and blend with an immersion blender.
If the squash is still hot, unscrew the top part of the lid of your blender and start blending on slow. Increase the speed progressively to avoid splashes. Blend until creamy. Repeat with the rest of the squash, onion and broth.
Serve with some extra virgin olive oil if you'd like.

Use a small yellow onion. White onions could be a little too pungent for this soup. Avoid sweet onions as butternut squash is already relatively sweet on its own.
Choose high-quality vegetable broth as this will highly impact the taste of your soup. We recommend jarred vegetable broth or bouillon powder with clean ingredients (no additives, flavor enhancers or natural flavorings).
To clean your Vitamix in 30 seconds, add a little bit of lukewarm water and soap to your blender. Close the lid and blend on high for 20 to 30 seconds. Rinse it off with warm water and your blender is perfectly clean.
Storage tips: you can store the butternut squash soup in air-tight containers in the fridge for 4 days and in the freezer for 3 months.
To pimp this 3-ingredient butternut squash soup, you can add a ¼ teaspoon of nutmeg, garlic powder or ground ginger to vary the flavors. You could also add 1 teaspoon of allspice.

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