Easy Butternut Squash Soup
Serves 4
20 mins prep
25 mins cook
45 mins total
An easy and delicious 4-ingredient butternut squash soup that's perfect for soup season. This recipe can be made vegan or vegetarian with simple ingredient swaps, and tastes 10x better than store-bought.
0 servings
Cut the ends off the butternut squash, then cut in half, cut the skin off the outside, cut lengthwise, scoop seeds out the middle, then cut into cubes. Dice the white onion. In a large pot over medium heat, add the butter until melted, then add the onion and cook about 5 minutes until translucent. Add butternut squash and chicken stock, bring to a boil for about a minute, then reduce to a simmer for 15-20 minutes uncovered. Transfer everything to a blender and blend until combined. Add salt and pepper to taste. Optional: garnish with yogurt by swirling it around the bowl, pumpkin seeds, and cilantro or parsley.
