Save yourself some time by using store-bought, frozen squash for this recipe. It’s one of those one-pot, all ingredients in at the same time, type of recipes. 30 Minute Butternut Squash Soup is creamy, full of flavour, and a perfectly warm and cozy family meal!
Who doesn’t love a 30-minute meal? In this recipe, I’m going to show you how you can transform a bag of frozen butternut squash into a delicious, creamy 30 Minute Butternut Squash Soup without using any cream at all! Are you ready, Dear Reader?
Two years ago, I came home from work and I was craving a creamy soup with some good crusty bread for dinner. There wasn’t much in the fridge to work with, but I did have a couple of bags of frozen butternut squash. We love butternut squash!
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Usually, I buy it fresh and take the time to peel it and chop it. But, the frozen type makes life so much easier – especially if it’s going to be pureed anyway! I’ll save the fresh stuff for the Maple Glazed Squash or this Butternut Squash Casserole.
Frozen butternut squash cooks much faster than freshly chopped squash. That’s what makes it so perfect for a thirty-minute soup recipe! In this recipe, everything goes in the pot at once and you just let it cook until it starts to break down. Then, just puree it and dinner is done!
IT’S VEGAN AND VEGETARIAN TOO!
I’m neither vegan nor vegetarian, which is why all of the pictures you see here have crumbled feta and bacon in them. I will prepare a whole pot of the soup without any cream and then just serve it up with little bowls of toppings on the table.
The taste of smoky bacon is perfect in butternut squash soup. I also like the saltiness of the crumbled feta. But, neither of them is required. John.e is a vegetarian and loves this soup just as it is! Although, he does eat it with bread and butter.
Instead of bread and butter, you could easily top this soup with a few toasted croutons too. Some toasted pumpkin seeds or a splash of cashew milk would be delicious also.
INGREDIENTS NEEDED TO PREPARE THIS 30 MINUTE BUTTERNUT SQUASH SOUP
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butternut Squash – I used store-bought, frozen butternut squash cubes. If you use fresh, you will need to cook the soup longer. Longer cooking times will no doubt take a bit more vegetable stock too since it will evaporate more when being simmered.
- Onion – I used a large white onion, but you can use shallots or yellow onion. One large white onion will give you a heaping cup of finely diced onion.
- Garlic – Minced fresh garlic gives this soup such a burst of flavour!
- Herbs – Dried thyme and dried oregano provide that home-style, simmered all-day flavour that we all know and love.
- Vegetable Stock – Use a stock that you’re familiar with. I find that so many stocks are way too salty, so I always use low-sodium stock and taste the soup for seasoning.
HOW TO MAKE THIS SOUP:
Making this soup couldn’t get any easier! Remember, I told you this was a one-pot soup. And, all of the ingredients go into the pot at the same time. It’s basically a matter of bringing it all to a boil and then letting it simmer. Let me give you the details.
Dump all of the ingredients into a large soup pot, or Dutch oven. Stir to combine. Turn on the heat to medium-high and bring the soup to a boil, stirring occasionally. The soup should come to a boil in about five minutes. Reduce the heat to simmer, place a lid on pot, and allow the soup to cook for 20 minutes, stirring occasionally.
By now the onions, garlic, and butternut squash should be tender and cooked all the way through. Use a hand-held immersion blender to puree the soup. Or, transfer the soup to a countertop blender and puree. Be careful with splatters! This soup is hot! Taste soup and season if needed. Serve immediately.
FREEZING AND RE-HEATING LEFTOVERS
First and foremost, this soup is absolutely wonderful! It’s the creamiest soup I’ve ever eaten, even though there’s not a bit of cream to be found in it. The second greatest thing about 30-Minute Butternut Squash Soup is that it freezes extremely well.
Once the soup is completely cooled, transfer it to freezer-friendly containers. Make sure your containers have a tight-fitting lid. The soup will keep fresh-tasting in the freezer for up to three months. This is why a tight lid/seal is so important. You want to keep the freezer burn out!
I like to take the frozen soup out of the freezer and place it on the lowest shelf in my fridge. That is if I remember to take it out before I head off to work. Otherwise, I place it in the sink and let it thaw there for a few hours. I keep it in the sink so that the condensation doesn’t get my countertop wet!
When it comes time to reheat, you have two options. If the previously frozen soup is completely thawed, you can simply microwave it until it’s hot. Otherwise, empty the soup into a small saucepan and simmer until heated through on medium-low heat.
Do You Like This Recipe?
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30 Minute Butternut Squash Soup
- 10 cups frozen diced butternut squash (two 750 gram bags)
- 1 large white onion, finely chopped
- 2 cloves garlic, finely minced
- 5 cups low sodium vegetable stock
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt to taste
- Dump all of the ingredients into a large soup pot, or Dutch oven.
- Stir to combine.
- Turn on the heat to medium-high and bring the soup to a boil, stirring occasionally. The soup should come to a boil in about five minutes.
- Reduce the heat to simmer, place a lid on pot, and allow the soup to cook for 20 minutes, stirring occasionally.
- Once the onions, garlic, and butternut squash should be tender and cooked all the way through, use a hand-held immersion blender to puree the soup. Or, transfer the soup to a counter-top blender and puree. Be careful for splatters! This soup is hot!
- Taste soup and season with salt if needed. Serve immediately.
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