Quickie Butternut Squash Soup

Quickie Butternut Squash Soup

Butternut Squash Soup is one of my all-time fall favorites. It’s just so creamy, warm and satisfying.

And, it’s super healthy! This version has all the the creaminess and none of the cream, with all the plant-power of the butternut squash—which is full of Vitamin C and Potassium.

But I haven’t had a chance to make a full pot yet. First it was too warm out, then we were too busy. So after a cocktail-and-yummy-food-fueled weekend, I decided to make a quick version for lunch. This comes together in less than 15 minutes, but seriously tastes like it’s been simmering for hours.

Butternut Squash Soup

The trick is in the canned butternut squash puree. I love the Farmer’s Market Organic brand, which tastes just like the real thing—without all the peeling, fighting, cutting, scooping and boiling. Such a miracle!

Plus, the soup’s topped with some fresh, crispy croutons that can be made out of pretty much any crackers or bread you have lying around! They’re incredible.

Butternut Squash Soup

Quickie Butternut Squash Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2
  • 2 carrots diced
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 clove garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15 oz. can butternut squash puree
  • 2 cups vegetable broth
  • 10 crackers I used Melba crackers, but whatever's in the cabinet will work
  • 2 tablespoons sliced almonds
  • 1 tablespoon olive oil
  • salt and pepper
  1. Heat the oven to 400ºF. Break crackers in large chunks and toss on a baking sheet with almonds, olive oil and salt and pepper. Toast for 8 minutes, until golden brown. Set croutons aside.

  2. In a medium sauce pan, heat olive oil over medium heat. Add in the diced onion, carrot and garlic and saute until onion is translucent, about 5 minutes.

  3. Stir in the cumin, red pepper flakes, smoked paprika, salt and pepper. Let cook for another 2 minutes.

  4. Add in the butternut squash and broth. Bring to a simmer, then lower heat and cook for 10 minutes.

  5. Remove from heat and puree until smooth (or slightly chunky—that's the way I like it) using an immersion blender or by adding the soup carefully to a normal blender.

  6. Ladle into bowls and top with croutons.

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