Shortcut Autumn Butternut Squash Soup – This simple soup recipe is my family’s favorite year round. You’ll love how smooth and flavorful a bowl of this butternut warming soup is. Make a batch soon and taste the deliciousness. Enjoy!
This soup is my go-to recipe when I want to whip up something fast for my family or a healthy, quick lunch for myself. With only 3 simple steps, it’s a great weeknight meal for those hectic evenings. I work out of the house blogging all day and, since I’m testing recipes most days, there had to be a fast and delicious lunch I could grab after tasting so many other recipes. This one was and is just perfect. For dinner, we have a salad and some nice crusty bread and we have a warm, satisfying dinner everyone really enjoys. Try this simple and delicious soup. It’s a winner all around.
Shortcut Autumn Butternut Squash Soup
Yields: 4 main course soup entrées.
Ingredients:
- Two 12 ounce packages frozen pureed butternut squash
- 3 cups vegetable or chicken stock, low sodium if possible
- 1/4 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/2 tsp sea salt, add more when soup is finished for taste
- 1/2 tsp ground pepper
- 1 tbsp honey or maple syrup
- 1/2 cup Greek yogurt or for vegan option, coconut cream
- 4 tbps roasted pumpkin seeds, optional for topping
Directions:
- In a medium pot over low to medium heat, combine frozen squash, stock and seasonings.
- Cook until squash is cooked and soup is hot. Bring to a slight boil. Take off heat. Stir and check for seasonings.
- At this time add in the yogurt or coconut cream, Stir with a whisk. Toss pumpkin seeds on top.
Enjoy the warm deliciousness!

Shortcut Butternut Autumn Soup
This simple soup recipe is my family’s favorite year round. You’ll love how smooth and flavorful a bowl of this butternut warming soup is. Make a batch soon and taste the deliciousness. Enjoy!
Servings 4
Ingredients
- 2 12 ounce packages frozen pureed butternut squash
- 3 cups vegetable or chicken stock, low sodium if possible
- 1/4 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/2 tsp sea salt, add more when soup is finished for taste
- 1/2 tsp ground black pepper
- 1 tbsp honey or maple syrup
- 1/2 cup Greek yogurt or for vegan option, coconut cream
- 4 tbsp roasted pumpkin seeds for topping
Instructions
-
1.In a medium pot over low to medium heat, combine frozen squash, stock and seasonings.
2.Cook until squash is cooked and soup is hot. Bring to a slight boil. Take off heat. Stir and check for seasonings.
3.At this time add in the yogurt or coconut cream, Stir with a whisk. Toss pumpkin seeds on top. Enjoy!