This simple butternut squash soup has only 5 ingredients and cooks in under 20 minutes. It makes a light, healthy and comforting lunch or dinner in the fall and winter months.
I go through these phases where I can’t stand the thought of cooking anything that takes a long of ingredients or time or effort and all I end up making are simple soups, basic pastas and meatloaf. It isn’t like anything I really make anymore is complicated or overly time consuming, but sometimes I really just want to grab a handful of ingredients, dump them in a pot, walk away, have a glass of wine while I hangout with Mark and then eat.
You would think that since I literally have all the time in the world most days that I would be spending all day making a mess in my or my lovely mother’s kitchen, creating elaborate meals that will totally blow everyone’s mind but the truth is I just don’t have that kind of desire. I’m finding myself annoyed at the clutter in our fridge and I have a rather simple palate most of the time lately.
There are still absolutely days where I make a ridiculous mess and try to accomplish a million things in one day and it’s usually after that when I want something like this simple butternut squash soup. All it requires is peeling a butternut squash, chopping up a red pepper and some green onions, cooking the onions and bell pepper in butter, boiling everything in vegetable or chicken broth, blending and eating. I almost always eat mine with a toasted bagel drenched in cultured butter from a local wood fired bakery that makes literally the best bagels in the world and I stay full for hours and hours. A grilled cheese also pairs nicely with it (when does a grilled cheese NOT pair with soup?) and, if you’re feeling like you need a little something extra, stirring in some tangy goat cheese is just incredible.
Because this soup uses so few ingredients, the quality matters. Use the freshest green onions and sweetest red peppers you can find, use real butter and either homemade or a very high quality chicken or vegetable broth. In terms of butternut squash, I’ve literally never had a problem with the quality/flavor as long as I buy them locally and in season. Squash also isn’t something that I buy organically since we don’t eat the skins (except for delicata squash) so I wouldn’t go spending the extra on that.
As I’m typing this, I’m completely wrapped up in two blankets and slippers on my couch, staring at the fresh snowfall that wasn’t supposed to happen until mid-end of November and I’m not gonna lie, I’m pretty happy about it. If you read my vanilla chai cookies post, you’ll know that I live for this weather and cozy comfort foods like this soup and my absolute favorite apple, mushroom and sausage stuffed acorn squash. I swear I could live in the cold year round and eat nothing but soups, stews and pastas.
That’s it for today, friends! I highly encourage you to whip up a batch of this simple butternut squash soup so it, too, can warm you from from belly to your toes throughout these cold months.
- 1 large butternut squash, seeds removed, peeled and diced
- 1 small bunch of green onions (scallions), sliced
- 1 large red bell pepper, seeded and diced small
- 4 TBSP butter
- 4 C vegetable or chicken broth*
- salt and pepper, to taste
- optional: 1 tsp apple cider vinegar, 1-3 tsp honey*
- In a medium lidded pot, heat butter over medium-high heat. When butter foams, add green onions and bell pepper along with a heavy pinch of salt.
- Reduce heat to medium and continue to cook while stirring often until peppers are soft, about 3-5 minutes.
- Add squash and broth. The broth should JUST cover the squash. If there isn't enough liquid, add more water or broth until it just barely covers the squash.
- Increase heat to high and bring to a boil then reduce to low and cover with a lid. Simmer until squash is fork tender, about 10 minutes.
- Remove from heat and allow to cool for 5 mintues before blending.
- Transfer to a blender (you will need to do this in batches) and blend on high until completely smooth. Repeat until all of the soup has been blended.
- Taste, add salt and pepper to your liking and, if desired, the apple cider vinegar and honey.
- Serve warm with crusty bread and a swirl of cream.
Soup will keep in the fridge for 5 days.
I like to add some form of acid to all of my foods... it brightens the flavors and doesn't taste like vinegar at all.
Whether you need honey or not depends on how sweet your squash and pepper are!
You might also like…