Four-Ingredient Butternut Squash Soup

Lately, I’m all about simple recipes with minimal ingredients. I’ve come to realize that if a recipe has too many ingredients, I’m probably not going to make it. And I think the same goes for you guys. Most of my readers are active people who want to eat healthy and nourish their body, but they don’t want to spend a ton of time whipping up fancy meals. That’s why I’m focusing on simple veggie forward dishes, like this 4-ingredient vegan Butternut Squash Soup (and did you see the Pumpkin Cauliflower Rice Risotto and Green Beans with Caramelized Onions and Cashews from last week?)

This soup is creamy without any cream, and it utilizes frozen veggies. While butternut squash is in season and easy to get, I love using frozen vegetables because they are cheaper and already peeled and cubed. Since you’re simmering all of the ingredients, it doesn’t matter if you use frozen or fresh.

This soup has an inherently sweet taste from the butternut squash and coconut milk, and you could certainly jazz it up with some spices, like cinnamon, cayenne pepper, curry powder or turmeric. You could also add some quinoa to it or top with some crunchy chickpeas. This simple soup is a great side dish for dinner or pairs well with a salad for lunch. The calories and protein are low, so you definitely want to pair it with something extra. Whatever you do with it, it’s sure to satisfy your tastebuds.

5 from 6 votes
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Four-Ingredient Butternut Squash Soup

A delicious vegan creamy butternut squash soup

Course Soup
Keyword butternut squash soup
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 2
Author Natalie Rizzo, MS, RD

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cups cubed frozen butternut squash
  • 1/4 cup coconut milk
  • 2 cups vegetable stock
  • 1/4 teaspoon salt

Instructions

  1. Heat a large pot over medium high heat and add oil to the pot. Add the onion and cook until translucent (about 2-3 minutes).
  2. Add the butternut squash to the pot and cook for 2-3 minutes. Pour the coconut milk in the pot, followed by the vegetable stock and salt. Bring to a boil.
  3. Reduce heat to simmer, cover and simmer for 20 minutes.
  4. Blend the ingredients together with an immersion blender or carefully place the soup in a blender and blend well.

Recipe Notes

This four ingredient vegan and creamy butternut squash soup comes together in just 20 minutes. It's the perfect dinner side and it pairs nicely with a salad. #soup #veganrecipes #vegansoup #butternutsquash #vegetarian #vegetarianrecipes

6 Comments

  • Reply
    Meme
    November 27, 2018 at 7:11 pm

    This soup is just the right amount of creamy goodness for a cool fall day!

  • Reply
    Tawnie Kroll
    November 28, 2018 at 1:24 pm

    I loved how easy this was to make – thank you. Perfect for the rainy week we are having!

  • Reply
    Lindsey
    December 2, 2018 at 12:26 pm

    What a great staple, simple recipe!

  • Reply
    Liz Shaw
    December 3, 2018 at 1:18 am

    You had me at coconut milk- we always have it in the house and I cannot wait to make this staple!

  • Reply
    Lorie
    December 3, 2018 at 9:08 am

    I have everything I need to make this. Winning!

  • Reply
    Emily Kyle
    December 10, 2018 at 12:23 pm

    I agree, I am turned off if a recipe has too many ingredients, love this simple one!

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