Shortcut Butternut Squash Soup

This simple recipe is my family’s favorite year round. You’ll love how smooth and flavorful a bowl of this shortcut butternut squash soup is. Warms you right up. 

This soup is my go-to recipe when I want to whip up something fast for my family for a healthy lunch or dinner. It’s also a great 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, I serve this with a salad and some nice crusty bread and we have a delicious satisfying dinner everyone really enjoys.

If you’ve been to Panera during the autumn months and had some of their autumn butternut squash soup, you will be happy when you make this recipe because it tastes so much like theirs.

I could have called this a copycat recipe because of the similarities in taste, texture, and ingredients right down to the pumpkin seeds.

I decided not to because I wanted to call this soup a shortcut recipe instead since it’s such an easy and fast soup recipe. Panera only serves this soup during the autumn months. With this easy and simple recipe, you can have it anytime of year. 

Try this simple and delicious soup. It’s a winner all around.

Shortcut Butternut Squash Soup

Yields: 4 main course soup entrées. 

What goes into this shortcut butternut squash soup? 

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

How is this shortcut recipe made?

Directions:

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 the warm deliciousness!

Print recipe below

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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!

Course Appetizer, Dinner, Lunch, Main Course, Main Meal, Soup

Cuisine American

Keyword Butternut Squash, Butternut Squash Soup, soup, Squash, vegetarian

Servings 4

Author Pam

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. 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!

Autumn is such a pretty time of year

Before leaving, check out another shortcut recipe that’s sure to be a hit with your family like this yummy soup. Just click the link below. Enjoy them both!

Shortcut Sweet Chili Shrimp