Quick and Easy Butternut Squash Soup
Get cozy with this quick and butternut squash soup, made with butternut squash, potato, onion, olive oil and a swirl of tangy Greek yogurt. Warm, creamy, and comforting with very little effort.
A warm bowl of soup is perfect not only for chilly days but also for lifting our spirits. There’s something about soup that comforts all the senses. But sometimes, at least for me, making soup feels like too much effort. Not with this one! Just chop a few vegetables, toss them in a pot with a bit of olive oil, simmer, and blend. That’s it! The result is a creamy, comforting, nutritious soup. And it’s pretty much vegan (unless you top with yogurt).
Nutrition Benefits: The Dietitian’s Take
Soups in general are a great way to help you feel full longer. Studies have shown that due to soups high water content, they can promote satiety. If you start a meal with a bowl of soup, you may also reduce your overall calorie intake if you’re trying to lose weight or maintain your weight. This specific soup apart from keeping you hydrated, and full, it is also a great source of beta carotene, fiber, antioxidants and potassium.
Easy butternut squash soup ingredients
Butternut squash: For this recipe you use one medium butternut squash which will be around 2 ½ pounds peeled
Potato: You use about 2 to 3 medium peeled potatoes. This gives some bulk and smoothness to the soup.
Onion: It could be yellow or red. This adds some more flavor to the soup.
Extra-virgin olive oil: This is needed as you sauté the vegetables and give them a bit of flavor and a bit of good fat.
Vegetable broth: Vegetable broth gives even more flavor to this soup. I use the broth, of course, in the place of any type of dairy in order to give this creaminess.
Paprika: Gives a slight smokiness to the soup.
How to make quick and easy butternut squash soup
This is a very simple recipe to make, and you don’t need any special equipment just a simple pot. You don’t need a Dutch oven or a special blender. You can just have your regular blender or a food processor.
1. Start by chopping the butternut squash and potatoes in about 1-inch cubes and finely chop the onion.
2. In a medium pot add 2 tablespoons of extra-virgin olive oil add the butternut squash, potato and onion and sauté for a few minutes and then sprinkle some of the paprika. Give it a swirl and then add the broth.
3. Bring to a boil and then lower heat to simmer for about 35 minutes, covered.
4. Empty the whole mixture into a food processor, leaving some of the broth in the pot and mix until smooth, adding a bit more of the broth to adjust the texture. Add pepper as needed. Give it another mix and then serve in a bowl. You can add a dollop of Greek yogurt and the soup is ready.
To Store: You can store butternut squash soup in the refrigerator for about up to four days just let it cool and stored it in an airtight container and then reheat it in a pot.
What to serve with this easy butternut squash soup
Depending on the amount that you consume, you can have this as a starter, a main dish or a side. If I’m having this as a main dish, I will accompany it with some sort of starch. This could be my favorite barley rusks, which are a great way to add even more fiber plus they’re very crunchy so you can actually break them in the soup. My olive oil biscuits would also pair wonderfully with this soup, these are made with olive oil instead of butter. You can have some easy homemade focaccia oh, and I almost forgot one of my favorites: these wonderful savory feta spinach and sweet red pepper muffins , they are a bit higher in fat but if you only have one, you’ll be just fine.
If you’re going to have it as a side, I would accompany it with something a bit heartier, how about a soup and sandwich combo? Great mediterranean sandwiches that would pair nicely include the popular grilled feta and spinach sandwich, or the mediterranean grilled tomato mozzarella sandwich.
You may also like these fall recipes
- Slow Roasted Butternut Squash and Potatoes with Olive Oil and Lime
- Sweet Potato Pistachio Olive Oil Biscotti
- Creamy Baked Pasta with Butternut Squash Ricotta Sauce
- Roasted Butternut Squash with Pine Nuts and Cranberries
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Quick and Easy Butternut Squash Soup
Equipment
Ingredients
- 1 medium butternut squash peeled
- 3 medium potatoes peeled
- 1 medium onion white or red
- 4 tbsp extra virgin olive oil
- 1 tsp paprika
- 4 cups vegetable broth
- Fresh ground pepper to taste
- Greek yogurt optional
Instructions
- Chop the butternut squash and potatoes in about 1-inch cubes.
- Finely chop the onion.
- In a medium pot add the extra virgin olive oil, when it starts to shimmer add the butternut squash, potato and onion and sauté for 2-3 minutes and then add the paprika. Stir and then add the broth.
- Bring to a boil and then lower heat to simmer for about 35 minutes, covered.
- Empty the whole mixture into a food processor, leaving some of the broth in the pot and mix until smooth, adding a bit more of the broth to adjust the texture. Add pepper as needed. Give it another mix and then serve in a bowl. You can add a dollop of Greek yogurt optionally.
Kalimera
First description of soup
At end says add DOLLAR of Yoghurt.
Dollop I think.
As correct spelling in
Recipe card.
Like your healthy Recipes I make my yoghurt also unsweetened Greek .
Says GET
the recipe.
We already have the recipe on your page
Cook this recipe
Try this recipe
Sounds more inviting.
Just my thoughts
Ciao Kim Australia
Been to Athens 1977
Paphos Cyprus 2017.
Like making Baklava for Greek lady Vicki retired school teacher who I clean for Her son Evan Likes it also.
Made this yesterday! I’ve made this type of soup before but my kids ate all of this, I think the potato made it a bit milder.