This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!
Simple Butternut Soup
Ingredients
- 1 butternut squash (about two pounds), halved and seeded
- 1 Vidalia or sweet onion, peeled and quartered
- 1 sweet potato, peeled and quartered
- ½ tsp curry
- ¼ tsp nutmeg
- Dash of hot sauce (or to taste)
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F.
- Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
- Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
- In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
- Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
- Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Suggestion: Serve this soup with some naan flatbread for a light meal or snack.
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Personally, this seems like the perfect soup to stack up on for if food shortages were to ever hit or catch us off guard. I mean, all of the ingredients are very available and I imagine that these will not be the first ingredients sold out anywhere.
I guess that’s just a really long way of saying that I find it fascinating that we can store it for so long. To that end, it also feels ideal for people living alone or with their other half as we can simply cook those 6 servings and save the other 4 or 5 for later. Plus, it’s fairly easy to make, the way I see it.
Great stuff! Thank you for sharing!! 🙂
One of the reasons I love these kinds of recipes is because the vegetables have a long “shelf life” so, yes, it’s easy to stock up. They are also inexpensive and the soup freezes very well!
Butternut squash is very good and I was looking for new recipes for my butternut squash. I found your recipe “Simple Butternut Soup” and going to fix this recipe tonight! I will take pictures to share the finished recipe and how family enjoyed the soup. I will share your recipe on social media.
I can’t wait to see your pictures and feedback! And thank you for sharing