Quick Butternut Squash Soup
Savor rich fall flavors with this delicious and fast squash soup. Using frozen butternut squash in this recipe is a big time-saver. Check the vegetable section of the frozen food aisle.
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- Prep time
- 10 min
-
- Cook time
- 30 min
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- Servings
- 5 Servings
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- Serving size
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1 cup
Ingredients
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frozen butternut squash
- 2 (12-oz) bags
- 2 (12-oz) bags
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olive oil
- 1 tbsp
- 1 tbsp
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onion(s) (diced)
- 1
- 1
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large carrot (diced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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low sodium chicken broth
- 24 oz
- 680 g
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black pepper
- 1/2 tsp
- 1/2 tsp
-
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dried sage (dried)
- 1/8 tsp
- 1/8 tsp
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Directions
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Microwave the frozen squash for 5 minutes.
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In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3 minutes.
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Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.
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After the soup has cooled slightly, transfer it to a blender and blend until smooth or use an immersion blender in the pot to blend until smooth. If desired, return the pureed soup to the pot to reheat before serving.