Easy 2 ingredient Butternut Squash Soup

Super simple and easily adaptable. This butternut squash soup recipe starts with 2-main ingredients, butternut squash and broth. But you can add what ever you like to make it extra special and delicious. It's yummy and super easy! The best part are the toppings that you choose to put on top!

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 123kcal

Ingredients

1 medium medium butternut squash
2 Tablespoons (30 ml) olive oil
4 cups (950 ml) chicken or vegetable broth
kosher salt , to taste
fresh cracked black pepper , to taste
optional garnish: sour cream, toasted pumpkin seeds, minced parsley

Equipment

Immersion Blender optional
Blender optional

Instructions

Peel and core butternut squash. Cut into 1” cubes
Heat large pan on medium-high heat. Add olive oil then add butternut squash cubes.
Cook squash for about 5 minutes until lightly brown on all edges. When the squash is browned, the sweet nutty aroma is enhanced. Add chicken or vegetable broth.
Simmer butternut squash for about 20 minutes or until squash is completely tender. Do a test "squish" with a fork on one of the squash pieces to see if it's soft.
Option 1: If you have an immersion blender, you can blend it at this point.
Option 2: If using regular blender, allow soup to cool first until it is safe to handle and transfer. Then add butternut squash to blender and blend until smooth.
Return soup to pot and simmer on low to re-heat. Add salt and pepper, to taste. Garnish with optional toppings and serve warm.

Course: Soup

Cuisine: American

Nutrition