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Close-up bowl of 5-Ingredient Butternut Squash Soup with a coconut-milk swirl, pepitas, and chopped herbs in warm orange tones.

5-Ingredient Butternut Squash Soup

This 5-Ingredient Butternut Squash Soup is silky, dairy-free, and naturally vegan/gluten-free. Roast for deeper flavor or use the one-pot method for speed. Blend until smooth, season to taste, and finish with pepitas or chives. It’s weeknight-easy, budget-friendly, and freezer-friendly.
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Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 190
Ingredients Method

Ingredients
  

  • 1 large butternut squash peeled/seeded/cubed (about 2.5–3 lb / 1.1–1.4 kg, ~6 cups / ~900 g)
  • 1 medium yellow onion chopped (about 1 cup / 150–180 g)
  • 3 garlic cloves minced
  • 4 cups 1 liter low-sodium vegetable broth
  • 2 tbsp olive oil

Method
 

  1. Heat oven to 400°F / 200°C.
  2. Toss squash with 1 tbsp olive oil, salt, pepper. Roast 25–30 min until browned and tender.
  3. In a pot, heat 1 tbsp olive oil. Sauté onion 5–7 min. Add garlic 30 sec.
  4. Add roasted squash and 4 cups broth. Simmer 5 min.
  5. Blend smooth (immersion blender best). Thin with broth or thicken by simmering.
  6. Taste and adjust salt and pepper. Serve hot.