Fall is here, and as I mentioned before – so is soup season. I’ve got another one for you! Any dishes that involve squash just scream Autumn goodness, and this soup is no exception. It’s hearty, flavorful, and can be finished off with a variety of toppings to please everyone in the family. Best of all, this butternut squash soup is vegan, gluten free, dairy free, and only requires 5 ingredients!
One of my favorite things about this recipe is that I get to use my immersion blender. I love that thing! I have several soup recipes that call for it (don’t worry, I’ll share the recipes for the others soon!) and it’s just the best. Of course, you can always transfer to a blender to bring the soup to the right consistency, but the handheld version makes it a bit easier. If you don’t have one, you can find one pretty much anywhere for really cheap (I think I paid about $15 for mine).
This recipe is perfect for a quick weeknight meal. The prep is minimal, and after that, it’s set it and forget it, so you can use the cooking time to get anything else done you need to – perfect!
Ingredients
- 2 lbs butternut squash (peeled & cubed)
- 2 large potatoes (peeled & cubed)
- 3 carrots (peeled & cut in 2″ chunks)
- 1 small onion (roughly chopped)
- 32 oz vegetable stock
Directions
- Peel & cut all veggies for the soup. (Tip – I use the pre-chopped butternut squash to save time & sanity. Makes it so much easier and quicker). I always opt for the fresh version over frozen, because the frozen usually has a higher water content, and it won’t allow your soup to be as luscious & thick as it should.
- Saute onion in 2-3 tbs of olive oil for several minutes on med/high. Add in the rest of the veggies and saute for 3-5 minutes, until squash starts to brown.
- Add in the vegetable broth. Cover, turn to low, and simmer for 30 minutes.
- Transfer to heat safe blender, or use an immersion blender to blend all ingredients together to create the smooth, creamy texture.
I hope you kick off soup season with this creamy, dreamy soup. As I mentioned before, it can be finished off with so many different things. I usually opt for croutons or fried onions (you know, the kind in green bean cassarole)? My husband likes to add a squeeze of fresh lime juice and stir it in. Another great option would be the pickled red onions that I shared last week. So many possibilities, you may have to make this soup more than once, and with how delicious and easy it is, I’m sure you will!
